The robust flavor of Grey Celtic salt complements the greens perfectly.
Recipe information
Yield
Makes 4 servings
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
Preparation
Step 1
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.
Step 2
Place toasts on platter. Drizzle 1 1/2 teaspoons oil over each toast. Top with greens. Sprinkle with salt and pepper.
