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Community Recipe
from [mishell]
Kale and Lemon Bruschetta with Ricotta and Egg

Kale and Lemon Bruschetta with Ricotta and Egg

  • Yield: 1 serving
  • Cook time:20 Minutes
  • Prep time:10 Minutes

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

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

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Kale and Lemon Bruschetta with Ricotta and Egg recipe

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