From Recipes from America’s Small Farms 

8 TBSP olive oil

8 garlic cloves

1 to 2 bunches greens (kale, spinach, swiss chard, turnip, beet, collards)

3-1/2 cups chicken or vegetable stock

½ cup dry red wine *optional

¼ tsp red pepper flakes

Salt

1 Loaf French or Italian bread, cut into ¼ inch slices

3 TBSP grated Parmesan Reggiano cheese

Heat 4 TBSP of the olive oil in a large skillet over medium heat.  Finely chop 2 of the garlic cloves and sauté until they begin to color.  Add the chopped greens and sauté until they begin to soften, 2 to 3 minutes.  (You may have to add the leaves in batches if your skillet is not large enough, but the leaves will quickly decrease in volume.)

Add the stock and bring to a boil, then reduce the heat and cook, stirring occasionally, for about 20 minutes, or until most of the liquid is absorbed.  If you’re using the wine, add it during the last 5 minutes of the cooking time and keep stirring until most of the liquid is absorbed or evaporated.  Add the red pepper flakes and salt to taste.

Meanwhile, toast the bread on both sides, brush with the remaining 4 TBSP of olive oil.  While the bread is toasting, cut the remaining 6 garlic cloves in half and, then rub each slice with half a clove while it’s still hot.  When the greens are ready, transfer them to a sieve and let them drain for a minute or two.  Place about 3 TBSP of the braised greens on each slice of bread.  Top with Parmesan Reggiano cheese, serve immediately or put back into the oven to melt the cheese before serving.