Tuesday, April 16, 2019

BRUSCHETTE WITH SWISS CHARD & PIGNOLI

This is a delicious way to get dark greens into an appetizer or lunch. I made only 6 slices and saved the rest of the chard for another day.




3 bunches Swiss chard, trimmed of tough stems and roughly chopped
½ cup pignoli (pine nuts)
Extra-virgin olive oil
1 shallot, thinly sliced
1 large clove garlic, thinly sliced
Italian bread, cut into 12 slices and browned in the broiler on both sides
Freshly grated Pecorino Romano or Parmigiano-Reggiano cheese
Sea salt and freshly ground black pepper
Grated zest of ½ lemon

Rinse and spin dry the Swiss chard and set aside.
In a large skillet, dry toast the pine nuts until golden.
Watch them carefully because they burn easily.

Remove with a spoon to a small bowl and set aside.
Add oil to the skillet and sauté the shallot for 2 minutes.
Add the garlic and sauté for another 30 seconds.
Add the Swiss chard to the skillet and sauté another 4 minutes, stirring often.
Add the pine nuts and stir in.

Using a large fork, pile the chard upon each bread slice.
Sprinkle with grated cheese and season with salt and pepper.
Sprinkle each with grated lemon zest and serve immediately.

Serves 4 to 6

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