Mmmm…who doesn’t love rustic breakfast for dinner? Particular when it’s hitting 80+ degrees fahrenheit daily in NYC. I can’t be bothered to be away from the air conditioning for too long, let alone stand over a hot stove for more than 15 minutes. The heat, combined with my need to use up kale and ricotta, led me to this simple recipe, adapted from Bon Appetit. For a healthy side dish, combine it with something like my simple Garlic Broccoli or a lovely bowl of fresh fruit. Sweet or savory–it’s your choice.
Preparation time: 5 minutes
Total time: 20-25 minutes
Serves: 2-4
Ingredients:
1 tablespoon olive oil
2 cups mushrooms (use a mix of whatever you have on hand), sliced
1 clove of garlic, minced
3 cups of kale, cut into bite-size pieces
1 teaspoon sambal oelek or chile paste
Salt and freshly ground pepper
1 teaspoon white wine vinegar
1 cup ricotta
4 slices of country-style bread
Directions:
Warm oil in a pan over medium heat. Add the mushrooms and garlic, and sauté until the mushrooms are golden brown and fragrant, 7-10 minutes.
Add the kale, sambal, and a dash of salt and pepper and turn the heat down to medium-low. Cook the kale, stirring occasionally, until it is wilted and tender (approximately 5 minutes).
- There are few things more beautiful than green vegetables turning this toothy shade as they cook.
Add 1 teaspoon of white wine vinegar and stir until combined. Taste for seasoning and add more salt or pepper, if desired. It should have a slight bite from the vinegar to balance the sweetness of the ricotta.
Season the ricotta with a little bit of salt and pepper, to taste.
Toast the bread and then smear each slice with 1/4 cup of ricotta. Top each slice with a quarter of the mushroom kale mixture. Serve warm.
Sounds great! I’ll have to try this soon, thanks for the recipe! You’ve got my follow. Check out my comedy blog and give it a follow if you like it!
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