Bruschettas With Sauteed Chard Food

BRUSCHETTA WITH SAUTEED MUSHROOMS

Bruschetta with Sauteed Mushrooms image

Provided by Food Network

Time 26m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

Italian bread, sliced
3 tablespoons extra-virgin olive oil, plus extra as needed
3 cloves garlic, chopped
1 pound mixed mushrooms, chopped (recommended: shiitake, portobello, crimini)
1 handful fresh flat-leaf parsley, leaves picked and freshly chopped
1 small handful fresh thyme, leaves picked and freshly chopped
Salt and freshly ground black pepper

Steps:

Toast your bread in a toaster or on the grill, or if you are lucky enough to own one, an Italian stovetop toaster.
In a large pan over medium-high heat, heat 3 tablespoons olive oil. Once hot, add the garlic and saute until fragrant. Add the mushrooms, salt and pepper, and another sprinkling olive oil. Reduce the heat to medium and cook for about 10 to 12 minutes, stirring often. Add the parsley and thyme, cook for another 5 minutes.
Serve the mushrooms warm, on top of the bread slices, dress with some extra salt, pepper, and extra-virgin olive oil.

BRUSCHETTA WITH SAUTEED GREENS

Bruschetta with Sauteed Greens image

Categories Bread Garlic Leafy Green Appetizer Sauté Quick & Easy Spring Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 5

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

Steps:

Heat 1 tablespoon oil in heavy large skillet over medium heat. Add garlic and stir 15 seconds. Add greens and sauté until tender, about 3 minutes.
Place toasts on platter. Drizzle 1 1/2 teaspoons oil over each toast. Top with greens. Sprinkle with salt and pepper.

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