beet green + nduja {bruschetta}
Prep
Cook
Total
Yield 4
I used beet greens in this recipe because I had them. When buying beets try to find them with the fresh leafs still attached. They have a sweetness that spinach or swiss chard never have. Plus? Love those brilliant red stems! But if you don’t have any beet greens, any sort of wilted greens will do just fine.
Ingredients
- Greens from one bunch of beets
- 4 1/2 inch slices of crusty Italian bread
- 8 tsp of ‘nduja (more or less)
- 3 tablespoons olive oil
- 1 tsp salt
Instructions
- Rinse the beet greens and cut them up roughly into 1 inch wide ribbons.
- Heat the olive oil in a frying pan and then add the beet greens and salt. Add about a quarter cup of water and cook until wilted and the stems are cooked through. This should only take about 6 minutes or so. Turn up heat and cook away any liquid in the pan until the greens are dry. Turn off heat.
- Toast your bread: use the little grill if you have it, or else the broiler in your oven or over embers if you are lucky to have a fire going.
- Cut each slice in half once toasted. Spread each with a schmear of ‘nduja, then top with greens and serve.
Recipe by Elizabeth Minchilli at https://www.elizabethminchilli.com/2015/04/beet-green-and-nduja-bruschetta/