Bruschettas with Sautéed Chard
Ina Garten explains that she and her husband, Jeffrey, visited Florence with their dearest friends and went to Cantinetta Antinori for lunch. She had bruschetta with sautéed greens and came right home to try it with fresh chard from her garden. She loves the crisp garlicky bread piled high with the warm sautéed greens, plus a squeeze of fresh lemon juice and a drizzle of fruity olive oil.
- Kosher salt and freshly ground black pepper
- 3 pounds (1.5 kg) 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 (12-mm) thick
- 1 garlic clove, cut in half
- 1 lemon
- Freshly grated Parmesan cheese
- Fleur de sel, for serving
Bring a very large pot of water to a boil and add 1 Tbs. 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 Tbs. of the olive oil in a large (12-inch/30-cm) sauté pan. Add the sliced garlic and cook over medium heat for 30 seconds. Add the chard, sprinkle with 1 tsp. salt and 1/2 tsp. pepper, and sauté 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.
Make It Ahead: Sauté the chard, cover, and refrigerate in the pan for up to 24 hours. Before serving, reheat the chard, toast the bread and assemble the bruschettas. Serves 4.
Recipe from Ina Garten, Make It Ahead (Clarkson Potter, 2014)