Bruschettas With Sauteed Chard
Serves: 2
Carole Volkman
1 January 1970
Based on User reviews:
52
Spice
38
Sweetness
51
Sourness
35
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
Directions:
1
Bring a very large pot of water to a boil and add 1 tablespoon of salt
2
If the stems of the chard are tough, remove them entirely from the leaves and discard
3
(If the stems are tender, simply cut the stems off at the base of the leaves and discard
4
) Wash the leaves thoroughly
5
Immerse the chard in the boiling water and cook for 3 minutes exactly from the moment you get all the leaves in the pot
6
Drain immediately but don¿t squeeze out the liquid
7
Warm 3 tablespoons of olive oil in a large (12-inch) saute pan
8
Add the sliced garlic and cook over medium heat for 30 seconds
9
Add the chard, sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper, and saute for 3 minutes, tossing frequently with tongs
10
Meanwhile, toast or grill 8 slices of bread
11
When they're nicely browned, rub one side of each slice of bread with a cut side of the halved garlic
12
Place 2 slices of toasted bread on each plate, garlic side up, and use tongs to distribute the chard onto the toasts
13
Sprinkle each serving with lemon zest, a squeeze of lemon juice, grated Parmesan cheese, and some fleur de sel
14
Drizzle the bruschetta with olive oil and serve warm
15
The liquid from the greens will be absorbed into the bread