Serves 4.
Ingredients
2 cloves garlic
2 tablespoons olive oil
3 cups braising greens, washed and dried
1/2 cup canned chickpeas, drained
Pinch chile flakes
Salt and pepper
Juice of 1/2lemon
4 slices ciabatta
2 ounces aged pecorino, shaved
Directions
Preheat oven to 450.
Thinly slice one clove of garlic. In a large saute pan or a wok, heat the olive oil. Add the sliced garlic, and cook until lightly colored. Add the greens, and toss well. Add the chickpeas, chile flakes and salt and pepper. Season with the lemon juice. Spread the greens out on a plate.
Place the bread on a baking sheet and toast for about 8 minutes. Slice the other garlic clove in half lengthwise. As soon as the bread comes out of the oven, rub it on both sides with the halved garlic clove. Top the bread slices with greens mixture, and top the greens with the pecorino. Return the bruschetta to the oven, and cook until cheese is melted and the greens mixture is warm. Serve immediately.
