Summer Greens Bruschetta
When choosing leafy greens, mix it up -- buy whatever looks best the day you shop. Spinach, arugula, and mizuna make a winning combination.
Photography: KIRSTEN STRECKER
Body+Soul, July/August 2007
- Prep Time 30 minutes
- Total Time 30 mintues
- Serves 4
- 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
- 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.
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