Toast is hot right now. Everywhere I go, I’m checking out somebody’s toast. No, that’s not code. I’m actually checking out their toast. Like for instance, last week out at dinner. My husband and I went to a great farm to table restaurant and I had the most gorgeous toast. Toasted walnut-raisin bread with asparagus, caramelized onions and a poached egg. My my. That is where the inspiration came for dinner. I knew that waiting for me in my refrigerator were two bunches of mustard greens. Thinking of the perfect use for them on my drive home, I thought, of course- toast! Served with Creamy Carrot Soup, this was a picture perfect dinner.
Garlic Toasts with Caramelized Onions, Sauteed Mustard Greens and Goat Cheese
3 cloves garlic, one peeled, 2 crushed
2 bunches Mustard Greens (or spinach/chard), rinsed and roughly chopped
2 onions, peeled and sliced
1 t sugar
1/2 cup vegetable broth
1 T balsamic vinegar
All three of these things will be cooking at once, so get your apron on and get into it.
Preheat your oven to 450. Add 2 T olive oil to a large pan until hot. Add sliced onions and cook, stirring occasionally until starting to brown, about 15 minues. Add sugar and broth and cook until evaporated. Take off the heat and add vinegar. Stir until syrupy.
While the onions are cooking, brush your sliced sourdough with olive oil on both sides and put on a sheet pan in the oven. Once one side is toasted (about 5 minutes or so), flip and toast the other side (usually toasts a bit quicker than the first side.) Remove from the oven. Cut a peeled garlic clove in half and rub the clove back and forth on your toasts.
In another large saute pan, saute your crushed garlic in hot oil for 1 minute. Add chopped greens and saute until wilted. If using mustard greens, add a 1/2 cup of broth and cook until evaporated.
Place your toasts on a tray, spread with goat cheese and top with greens and caramelized onions. Mmm…it just occurred to me that maybe some chopped toasted walnuts on top would have been good, too. Next time..