recipe: bruschetta of sauteed chinese broccoli and fresh ricotta

By Monday, April 26, 2010 , , , ,

What I love most about cooking (besides filling up my tummy), is that many recipes can take on a new persona with just a simple ingredient swap.

Take, for example, one of our favorite, make-it-almost-every-week meals from my wonderful sister, Holley: sautéed greens on ricotta bruschetta.

The recipe first started with baby mustard greens that Holley found at the farmers’ market. All summer long, that’s how we ate it; come fall, kale switched places with the mustard greens. And now that spring is here, I found beautiful Chinese broccoli at the farmers’ market and thought that its slight bitterness and the leafy/floret combo it has going on, could work well as another incarnation.

Well, I have to say, this might be my favorite version yet, so I had to share the recipe with you. What’s even better – it’s easy; the perfect weeknight meal. One caveat, I made mine using Holley’s homemade no-knead bread that definitely elevated it to something really special, but a good artisanal, crusty, chewy, flavorful country loaf will do just fine.

Sautéed Chinese broccoli and fresh ricotta bruschetta
Serves 2 hungry adults

1 bunch Chinese broccoli, washed and ends trimmed
1 tablespoon olive oil
2 cloves of garlic, minced or grated on a microplane grater
½ teaspoons red chile flakes
4-6 oz. of fresh ricotta
4 slices of crusty bread, toasted

In a large sauté pan, heat olive oil over medium-high heat. When smoking hot, add garlic and red chile flakes and sauté for 30 seconds; add broccoli, quickly tossing to coat with the garlic-and-chile-infused oil. Sauté until broccoli is crisp-tender, about 5 minutes.

Thickly smear ricotta onto the bruschetta, topping each with a small mound of the cooked broccoli. An optional drizzle of really, really good extra virgin olive oil is always nice. Eat promptly. A glass of rosé or prosecco would be a welcomed accompaniment.

Happy eating, -s.

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  1. This was amazing! I did a more "Italian" version, with broccoli rabe and Parmesan Cheese, all on toasted baguette, and it was scrumptious. I especially enjoyed the spiciness that the garlic-chile oil gave to the broccoli rabe.

    Here's my version: