Peden + Munk
Not into kale? Use chard or another hearty green instead.
Recipe information
Yield
Servings
Ingredients
Wild mushrooms
Garlic
Olive oil
Kale
Fresno chile
White wine vinegar
Salt and pepper
Ricotta
Country-style bread
Preparation
Cook wild mushrooms and sliced garlic in olive oil, stirring occasionally, until browned and crisp. Add torn kale leaves and sliced Fresno chile (seeded for less heat) and cook, tossing, until kale is wilted; season with white wine vinegar, salt, and pepper. Season ricotta with salt and pepper and spread onto toasted country-style bread; spoon mushroom-kale mixture on top.
