Kale and Lemon Bruschetta with Ricotta and Egg

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Ingredients

  • 1 slice(s) beefsteak soft rye bread
  • 4 cup(s) Kale
  • 1 whole(s) large egg
  • 1/4 cup(s) light ricotta cheese

Preparation

  1. Saute chopped kale with crushed garlic in olive oil; add a little water and cook till tender. Season with lemon, salt, and pepper. Spread toasted bread with ricotta. Top with kale and poached egg
February 2011

This recipe is a personal recipe added by mishell and has not been tested or endorsed by MyRecipes.

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