½ pound hearty greens - kale, chard, collards, or a mixture, washed
Salt, to taste
4 slices bread, preferably stale
1 tablespoon butter, plus more for garnish (optional)
1 clove garlic, crushed
Chili flakes, to taste
½-¾ cup chicken or vegetable stock, water, or reserved blanching liquid from cooking the greens
Parmesan cheese, for garnish (optional)
- Bring a pot of salted water to a boil. Add greens to the pot and let boil for 2-3 minutes until they turn a vivid, bright green. Remove them from the pot and run under cold water until cool enough to handle. Squeeze as much water as possible out of the greens and roughly chop them into bite size pieces.
- Heat a sauté pan over medium-high flame. Melt the butter and add the garlic clove and chili flakes. Add the bread slices and toast until dark brown, a little char is good. Turn the bread slices over, remove the garlic and toast bread for a minute. Add the greens to the pan along with the stock or water and simmer for 5 minutes, until flavors come together. It is not supposed to have as much liquid as a soup, but you still want a bit of broth in the pan- the bread will soak some of the liquid up, so use as much as necessary to reach desired consistency. Season with salt and more chili flake if you like.
- Divide into 4 bowls. Garnish with a bit more butter and/or parmesan cheese if desired.