Bruschetta with Sautéed Greens

Name: Bruschetta with Sautéed Greens
Yield: 4 Servings
Ingredients: 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

By Michele Anna Jordan

February 28, 1998

Recipe notes