Kale/lemon bruschetta with ricotta and poached egg

(from dano’s recipe box)

Ingredients

  • Kale
  • garlic
  • extra virgin olive oil
  • lemon
  • salt
  • pepper
  • bread
  • ricotta cheese
  • egg

Directions

  1. Saute chopped kale with crushed garlic in extra-virgin olive oil; add a little water and cook until tender. Season with lemon, salt, and pepper. Spread toasted rustic bread with ricotta cheese. Top with kale and, if you like, a fried or poached egg.

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