Bruschetta With Sauteed Greens Recipes

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BRUSCHETTAS WITH SAUTEED CHARD



Bruschettas with Sauteed Chard image

Provided by Ina Garten Bio & Top Recipes

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 9

Kosher salt and freshly ground black pepper
3 pounds fresh green or rainbow chard (4 bunches)
Good olive oil
2 large garlic cloves, thinly sliced
1 round country bread, halved and sliced crosswise 1/2-inch thick
1 garlic clove, cut in half
1 lemon
Freshly grated Parmesan cheese
Fleur de sel, for serving

Steps:

  • Bring a very large pot of water to a boil and add 1 tablespoon of salt. If the stems of the chard are tough, remove them entirely from the leaves and discard. (If the stems are tender, simply cut the stems off at the base of the leaves and discard.) Wash the leaves thoroughly. Immerse the chard in the boiling water and cook for 3 minutes exactly from the moment you get all the leaves in the pot. Drain immediately but don¿t squeeze out the liquid.
  • Warm 3 tablespoons of olive oil in a large (12-inch) saute pan. Add the sliced garlic and cook over medium heat for 30 seconds. Add the chard, sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper, and saute for 3 minutes, tossing frequently with tongs.
  • Meanwhile, toast or grill 8 slices of bread. When they're nicely browned, rub one side of each slice of bread with a cut side of the halved garlic. Place 2 slices of toasted bread on each plate, garlic side up, and use tongs to distribute the chard onto the toasts. Sprinkle each serving with lemon zest, a squeeze of lemon juice, grated Parmesan cheese, and some fleur de sel. Drizzle the bruschetta with olive oil and serve warm. The liquid from the greens will be absorbed into the bread.

BRUSCHETTA WITH FONTINA AND GREENS



Bruschetta with Fontina and Greens image

Provided by Giada De Laurentiis

Categories     appetizer

Time 32m

Yield 4 to 6 servings

Number Of Ingredients 9

1 (1-pound) loaf ciabatta bread, trimmed and cut into 14 (1/2-inch thick) slices
Extra-virgin olive oil, for drizzling
1 garlic clove, halved
3 tablespoons extra-virgin olive oil
3 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
12 ounces (12 cups) baby spinach
Kosher salt
2 cups (4 ounces) shredded fontina cheese

Steps:

  • For the toasts: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Arrange the bread slices in a single layer on the baking sheet and drizzle with olive oil. Bake until light golden, about 10 minutes. Cool for 2 minutes. Rub the warm toasts with the cut side of the garlic. Set aside.
  • For the topping: In a large skillet, heat the oil over medium-high heat. Add the garlic and red pepper flakes and cook until the garlic is fragrant, about 30 seconds. Add 1/2 of the spinach and stir until it begins to wilt, about 2 to 3 minutes. Add the remaining spinach and cook until wilted, about 2 minutes. Season with salt, to taste. Using tongs, arrange the spinach on top of the toasts. Sprinkle with cheese and bake for 5 to 8 minutes until the cheese is melted and bubbling. Season with salt and cool for 2 minutes.
  • Transfer the bruschetta to a platter and serve.

BRUSCHETTA WITH SAUTEED GREENS



Bruschetta with Sauteed Greens image

Categories     Bread     Garlic     Leafy Green     Appetizer     Sauté     Quick & Easy     Spring     Bon Appétit     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 5

1 tablespoon plus 12 teaspoons extra-virgin olive oil
1 tablespoon minced garlic
8 ounces greens (such as Swiss chard, spinach, or beet tops), stems removed, leaves sliced
4 6 x 3 x 1/2-inch slices country-style white bread, toasted, each slice cut in half crosswise
Grey Celtic salt (also called gros sel or gray salt) or other salt

Steps:

  • Heat 1 tablespoon oil in heavy large skillet over medium heat. Add garlic and stir 15 seconds. Add greens and sauté until tender, about 3 minutes.
  • Place toasts on platter. Drizzle 1 1/2 teaspoons oil over each toast. Top with greens. Sprinkle with salt and pepper.

MOZZARELLA, GREENS, AND GARLIC BRUSCHETTA



Mozzarella, Greens, and Garlic Bruschetta image

Categories     Garlic     Leafy Green     Broil     Cocktail Party     Mozzarella     Arugula     Summer     Grill/Barbecue     Gourmet

Yield Makes 16 bruschetta

Number Of Ingredients 8

1 1/4 pounds arugula, spinach, or escarole
6 garlic cloves, minced and mashed to a paste with 1/2 teaspoon coarse salt
2 tablespoons olive oil
1/2 cup coarsely shredded mozzarella cheese
For 16 toasts:
a 24-inch-long loaf of crusty Italian or French bread
1 garlic clove
1/4 cup extra-virgin olive oil

Steps:

  • Discard coarse stems from greens and wash leaves thoroughly, Chop greens coarse (there should be about 6 cups).
  • In a large heavy skillet cook garlic paste in oil over moderately low heat stirring, 1 minute. Add greens and salt and pepper to taste and sauté over moderately high heat, stirring, until wilted and tender, about 3 minutes. Pour off any excess liquid. Transfer greens mixture to a bowl and cool to warm. Stir in mozzarella and mound about 1 tablespoon on oiled side of each toast.
  • To make toasts:
  • Prepare grill or preheat broiler.
  • With a serrated knife cut bread crosswise into 1/2-inch-thick slices. Grill slices on a rack set about 4 inches over glowing coals 1 to 1 1/2 minutes on each side, or until golden brown and crisp outside but still soft inside. Alternatively, slices may be broiled in batches under a broiler about 4 inches from heat 1 to 1 1/2 minutes, or until golden. Rub toasts with garlic on one side and lightly brush same side with oil. Toasts may be made 1 week ahead and kept in an airtight container. Makes about 45 toasts.

SAUTEED GREENS BRUSCHETTA WITH FRESH MOZZARELLA



Sauteed Greens Bruschetta with Fresh Mozzarella image

Working the line in a restaurant is usually challenging, often miserable, but always an absolute adrenalin-filled rush. When dinner service is going at full throttle, the only option is to do as instructed by the expediter and hang on. This is a version of an appetizer served from my station many years ago while I was interning for chef Nora Pouillon at her Restaurant Nora, in Washington, D.C. She was an amazing role model for me: not only was she an industry leader and a woman, but also a pioneer in the organic movement. Her restaurant was the first in America to be certified organic. Fresh mozzarella is radically different from the hard "pizza" cheese commonly found in supermarket refrigerator cases. The fresh version, in the form of balls packed in lightly salted brine or whey, is increasingly available in many local markets.

Yield serves 4 to 6

Number Of Ingredients 6

1 baguette, sliced diagonally 1/4 inch thick
2 tablespoons extra-virgin olive oil
2 cloves garlic, halved, for the toasts, plus 2 more cloves garlic, very finely chopped
1/2 pound dandelion greens, fresh spinach, or arugula, stemmed
Coarse salt and freshly ground black pepper
1/2 cup shredded fresh mozzarella cheese

Steps:

  • Position an oven rack 4 inches below the broiler element and preheat the broiler. To make the toasts, arrange the baguette slices on a baking sheet and brush on one side with some of the olive oil. Broil until brown, 2 to 3 minutes. Turn the toasts and broil the other side. Remove the toasts from the oven and while warm, rub one side of each toast with the cut surfaces of the halved garlic cloves. Transfer to a rack to cool.
  • To prepare the greens, in a large, heavy-bottomed saute pan, heat the remaining olive oil over medium heat. Add the chopped garlic and cook until fragrant, 45 to 60 seconds. Increase the heat to medium-high, add the greens, season with salt and pepper, and saute, stirring, until wilted and tender, about 3 minutes. Remove from the heat and pour off any excess liquid. Add the mozzarella and stir to combine. Taste and adjust for seasoning with salt and pepper.
  • To assemble, place about 1 tablespoon of the greens mixture on the oiled side of each toast. Serve immediately.
  • The toasts can be made up to 2 days ahead and stored at room temperature in an airtight container.

SUMMER GREENS BRUSCHETTA



Summer Greens Bruschetta image

When choosing leafy greens, mix it up -- buy whatever looks best the day you shop. Spinach, arugula, and mizuna make a winning combination.

Provided by Martha Stewart

Categories     Finger Food Recipes

Time 30m

Number Of Ingredients 9

1/4 cup natural, unblanched almonds
3 tablespoons extra-virgin olive oil
1 small onion (about 2 ounces) or 1 shallot, thinly sliced into rounds
1 pound assorted young leafy summer greens, well washed and dried
Coarse salt and ground pepper
1 garlic clove, minced to a paste
8 slices rustic bread, 1/2-inch thick and 4 inches across, toasted
2 ounces firm goat cheese, cut into 8 slices
2 teaspoons sherry vinegar

Steps:

  • Cook almonds in a large skillet over medium heat, tossing occasionally until fragrant and crisp, about 7 minutes. Remove from heat. Once almonds have cooled, place in a food processor and process until finely ground; set aside.
  • In the same skillet, heat 1 tablespoon oil over medium-high. Add onion and cook, stirring constantly until tender, about 4 minutes. Working in batches, add greens, season with salt and pepper, and stir to combine. Cover for 1 minute to steam, then add remaining greens. (Depending on the size of your pan, you might need to do this in a few batches, steaming one until wilted and then adding another.) Uncover and cook 1 to 2 minutes until greens are tender and water has evaporated. If water remains in pan, drain, and cool greens to room temperature.
  • In a small bowl, combine ground almonds, garlic, and remaining 2 tablespoons oil; season with salt and pepper.
  • Spread a teaspoon or so of almond mixture on each slice of bread. Top with a slice of cheese. Toss greens with vinegar and place on top of the cheese.

Nutrition Facts : Calories 397 g, Fat 20 g, Fiber 7 g, Protein 14 g

BEET GREENS BRUSCHETTA WITH POACHED EGG AND FONTINA



Beet Greens Bruschetta With Poached Egg and Fontina image

You'd think I'd get tired of greens. But this week while I was buying a nice bunch of beets at the market and another customer asked the vendor to cut off the greens from her beets, I jumped at the chance to get two bunches of free greens. I brought them home, stemmed and cleaned them thoroughly, then blanched them for a minute in salted boiling water. I enjoyed them all week. I made this bruschetta for dinner one night when I was home alone.

Provided by Martha Rose Shulman

Categories     dinner, for one, main course

Time 15m

Yield 1 serving

Number Of Ingredients 7

1 or 2 eggs
1 thick slice (1 inch) or 2 thinner slices whole-grain country bread (about 2 ounces)
1 garlic clove, cut in half
2 teaspoons extra virgin olive oil
1/2 cup blanched or steamed beet greens, coarsely chopped about 2 1/2 ounces
Chopped fresh chives (optional)
1/2 ounce fontina or Gruyère, thinly sliced or grated

Steps:

  • Poach the eggs first and set aside in a bowl of warm water.
  • Lightly toast the bread, and rub with the cut side of the garlic clove. Finely chop or purée the remaining garlic.
  • Heat the olive oil over medium heat in a small skillet and add the garlic. As soon as it smells fragrant, in about 30 seconds, stir in the beet greens. Stir together for about a minute, until greens are infused with the garlic and olive oil. Season to taste with salt and pepper.
  • Top the toasted bread with the greens. Top the greens with the cheese. Place in a warm oven or a microwave and heat just until the cheese begins to melt. Remove from the heat. Blot the eggs dry if they are in warm water and place on top of the greens. Sprinkle with salt, pepper and chives, and enjoy.

Nutrition Facts : @context http, Calories 386, UnsaturatedFat 14 grams, Carbohydrate 30 grams, Fat 21 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 6 grams, Sodium 537 milligrams, Sugar 4 grams, TransFat 0 grams

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