Greens on Toast

Nominated for a 2011 James Beard Cookbook Award in the General Cooking category. For a list of all the finalists check out our James Beard Finalists' Guide.  

Photo by Christopher Hirsheimer

Because the bollito is a very hearty meal, you want only a tiny taste of a first course, and since you're going to be having mostly meat, it should preferably be vegetables. So you could prepare a plate of sliced fresh fennel and radishes with salt and lemon-Italian-style crudités. Or make these greens crostini.

• 1/4 cup olive oil, plus extra for the toasts
• 4 garlic cloves, finely chopped
• 1/2 teaspoon red pepper flakes
• 4 anchovy fillets, rinsed and chopped
• 4 cups rapini (broccoli rabe), or a mixture of chard, mustard greens, and full-grown spinach leaves, coarsely chopped
• Salt and pepper
• 1 baguette, preferably day-old, sliced into 1/4-inch-thick rounds
• Lemon wedges

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Meanwhile, make the toasts. Paint the slices very lightly with olive oil, spread them in one layer on a baking sheet, and bake until barely browned, about 10 minutes. Cool the toasts.

When the greens are wilted but still bright green, transfer them to a platter to cool to room temperature. Taste and adjust the seasoning.

To serve, put a forkful of greens on each toast and squeeze a bit of lemon over the top, or have people make their own. (If you have leftover greens, add them to a pasta or bean soup.)

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