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This crostini is a typical first course at the ranch. The rich nuttiness of David's bread, which is made with pecans grown from our own orchard, is the perfect foil for the slightly bitter, peppery flavor of the greens.
Directions
In a large skillet over medium high heat, sauté the sliced red onion and
red pepper in one tablespoon of the olive oil, until softened and golden; set aside. Add the additional 2 tablespoons of olive oil to the skillet, along with the garlic and crushed red pepper flakes. Heat until the garlic starts to sizzle. Slowly add the greens to the hot oil, allowing a few handfuls to wilt before adding more. When all the greens have wilted, add the onions and red pepper to the skillet. Carefully combine and sauté until the greens have softened, about 6-8 minutes. Finish with lemon juice and season to taste.
This flavorful dish is paired well with a Texas Dry to Semi Dry Chenin Blanc. |
