Bruschetta with Sauteed Greens & Manchego
Did You Know? This antipasto from Italy dates back to at least the 15th century.
3 1/2-inch-thick slices sourdough or any Italian country-style bread
1 large garlic clove, sliced in half
1 and 1/2 tablespoons olive oil
4 packed cups trimmed, cleaned greens (e.g., spinach, kale, beet greens, tasoi, Swiss chard, etc.), roughly chopped
2 tablespoons grated Manchego cheese (or Parmesan or Romano)