Ina Garten Bruschettas with Sautéed Chard, a make ahead appetizer for entertaining, started at Cantinetta Antinori in Florence. She and Jeffrey ate garlicky toasts piled with warm greens there, and she came home to recreate them with fresh chard from her garden.
Don’t squeeze liquid from the blanched chard before sautéing it in the pan. That moisture soaks into the toasted bread as you eat, so each bite goes from crunchy underneath to warm and soft on top.
Source: Make It Ahead (2014)
Ina Garten Bruschettas With Sautéed Chard
Course: AppetizerCuisine: American, ItalianDifficulty: Easy4
servings10
minutes10
minutes335
kcalCrisp garlic-rubbed country bread topped with tender blanched chard sautéed in olive oil, finished with lemon zest, Parmesan, and fleur de sel.
Ingredients
Kosher salt and freshly ground black pepper
3 pounds fresh green or rainbow chard (4 bunches)
Good olive oil
2 large garlic cloves, thinly sliced
1 round country bread, halved and sliced crosswise 1/2-inch thick
1 garlic clove, cut in half
1 lemon
Freshly grated Parmesan cheese
Fleur de sel, for serving
Directions
- Prep the chard: Bring a very large pot of water to a boil and add 1 tablespoon of salt. If the stems of the chard are tough, remove them entirely from the leaves and discard. (If the stems are tender, simply cut the stems off at the base of the leaves and discard.) Wash the leaves thoroughly.
- Blanch the chard: Immerse the chard in the boiling water and cook for 3 minutes exactly from the moment you get all the leaves in the pot. Drain immediately but don’t squeeze out the liquid.
- Sauté the chard: Warm 3 tablespoons of olive oil in a large (12-inch) sauté pan. Add the sliced garlic and cook over medium heat for 30 seconds. Add the chard, sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper, and sauté for 3 minutes, tossing frequently with tongs.
- Toast and assemble: Meanwhile, toast or grill 8 slices of bread. When they’re nicely browned, rub one side of each slice of bread with a cut side of the halved garlic. Place 2 slices of toasted bread on each plate, garlic side up, and use tongs to distribute the chard onto the toasts.
- Finish and serve: Sprinkle each serving with lemon zest, a squeeze of lemon juice, grated Parmesan cheese, and some fleur de sel. Drizzle the bruschetta with olive oil and serve warm. The liquid from the greens will be absorbed into the bread.
FAQs
Can I use a different green instead of chard?
Kale and Swiss chard are the closest swaps. Spinach works too, but cut the blanching time to 30 seconds because it wilts much faster. Collard greens need about 5 minutes in the water instead. Pick any sturdy green that holds up to sautéing without turning to mush.
How do I store leftover sautéed chard?
The sautéed chard keeps in a covered container in the fridge for up to 24 hours. Reheat it in a pan over medium heat until warm before assembling. Don’t assemble the bruschettas ahead of time, because the bread gets soggy after about 15 minutes.
Can I make this ahead for a party?
Sauté the chard, cover the pan, and refrigerate for up to 24 hours. When guests arrive, reheat the greens, toast the bread, and assemble right before serving. The whole assembly takes about 5 minutes once the chard is warm.
What bread works best for bruschetta?
A round country loaf with a sturdy crust is what the recipe calls for. Ciabatta or a French boule work well too. Avoid soft sandwich bread because it collapses under the weight of the chard. Cut slices about half an inch thick so they stay crisp after rubbing with garlic.
Can I skip blanching the chard first?
Blanching removes the bitterness and softens the tough leaves, so skipping it changes both flavor and texture. Without blanching, the chard will taste more bitter and need a longer time in the pan. The blanch-then-sauté method takes only 6 minutes total, and the result is worth it.
