{"id":1709,"date":"2010-03-09T06:17:38","date_gmt":"2010-03-09T14:17:38","guid":{"rendered":"http:\/\/www.forthillfarm.com\/news\/?page_id=1709"},"modified":"2010-03-09T06:17:38","modified_gmt":"2010-03-09T14:17:38","slug":"bruschetta-with-braised-greens","status":"publish","type":"page","link":"http:\/\/recipes.forthillfarm.com\/?page_id=1709","title":{"rendered":"Bruschetta with Braised Greens"},"content":{"rendered":"<p><strong>From <em>Recipes from America\u2019s Small Farms<\/em><\/strong><em>\u00a0<\/em><\/p>\n<p>8 TBSP olive oil<\/p>\n<p>8 garlic cloves<\/p>\n<p>1 to 2 bunches greens (kale, spinach, swiss chard, turnip, beet, collards)<\/p>\n<p>3-1\/2 cups chicken or vegetable stock<\/p>\n<p>\u00bd cup dry red wine *optional<\/p>\n<p>\u00bc tsp red pepper flakes<\/p>\n<p>Salt<\/p>\n<p>1 Loaf French or Italian bread, cut into \u00bc inch slices<\/p>\n<p>3 TBSP grated Parmesan Reggiano cheese<\/p>\n<p>Heat 4 TBSP of the olive oil in a large skillet over medium heat.\u00a0 Finely chop 2 of the garlic cloves and saut\u00e9 until they begin to color.\u00a0 Add the chopped greens and saut\u00e9 until they begin to soften, 2 to 3 minutes.\u00a0 (You may have to add the leaves in batches if your skillet is not large enough, but the leaves will quickly decrease in volume.)<\/p>\n<p>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.\u00a0 If you\u2019re 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.\u00a0 Add the red pepper flakes and salt to taste.<\/p>\n<p>Meanwhile, toast the bread on both sides, brush with the remaining 4 TBSP of olive oil.\u00a0 While the bread is toasting, cut the remaining 6 garlic cloves in half and, then rub each slice with half a clove while it\u2019s still hot.\u00a0 When the greens are ready, transfer them to a sieve and let them drain for a minute or two.\u00a0 Place about 3 TBSP of the braised greens on each slice of bread.\u00a0 Top with Parmesan Reggiano cheese, serve immediately or put back into the oven to melt the cheese before serving.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>From Recipes from America\u2019s Small Farms\u00a0 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 \u00bd cup dry red wine *optional \u00bc tsp red pepper flakes Salt 1 Loaf French or Italian bread, cut into \u00bc inch slices 3&hellip;<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":227,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-1709","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/1709","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1709"}],"version-history":[{"count":0,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/1709\/revisions"}],"up":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/227"}],"wp:attachment":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1709"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}