Never underestimate the power of good toast. Slathered with goat cheese and topped with a generous helping of greens, these simple slices are hearty enough for any meal of the day.
While we used equal parts beet and kohlrabi greens, you could certainly add in or substitute with turnip greens, mustard greens, or chard.
Ingredients
- 4 oz chèvre, at room temperature
- 2 bunches beet greens and kohlrabi greens (from about 3-4 beets and 3-4 kohlrabi), stems removed
- 1 baguette or other crusty bread of choice
- Extra-virgin olive oil, as needed for cooking and finishing
- ¼ cup fresh mint leaves, coarsely chopped
- Salt, to taste
Preparation
- Blanch the greens: bring a pot of water to a boil. Add the greens to the water and boil for 2-3 minutes. Remove from the water and immediately add to an ice bath. Let cool then drain the water and ice, pressing out the liquid from the greens. Chop the greens into thin strips, then fluff them, gently pulling the compressed greens apart until they are no longer compact.
- Prepare the toasts: heat the broiler to medium-high. If using a baguette, slice lengthwise across the center, and, if desired, cut into smaller pieces. Lightly brush the toasts with olive oil. Toast under the broiler until lightly golden, about 2-3 minutes.
- Combine ¼ cup of olive oil and the chèvre in a small bowl with a spoon, until the oil has been fully incorporated into the cheese.
- While still warm, spread the chèvre over the toasts in a thick layer. Nestle the beet greens over top, followed by the mint. Drizzle everything with a little olive oil and season with salt.
