5 Ingredients or Fewer

Kale, Mushrooms and Chilli on Sourdough Toast

March 11, 2013
0 Ratings
  • Serves 2 but easily doubled
Author Notes

I was in the farm shop yesterday and spotted some cavalo nero, that beautiful dark green Tuscan kale and it reminded me of a regular lunch last winter - kale, mushrooms and chilli on sourdough toast. As ever with kale you feel this is really doing you good, the chilli adds further pep. Cheap and delicious, a rewarding result. —Anna May

What You'll Need
  • 2 handfuls of kale or cavolo nero
  • 6 mushrooms, sliced
  • 1/2 red chilli, chopped
  • 1 clove garlic, chopped
  • 2 slices robust bread, ideally sourdough, toasted
  • Olive Oil
  1. Put a tablespoon of oil into a large frying pan or wok over a medium heat. Add the mushrooms and cook until soft and a little coloured. Add the garlic and chilli, stir and then put in the kale.
  2. Continue stirring until the kale wilts a little, put the slices of toast onto two plates and divide the kale and mushrooms between them. Season well with sea salt and pepper and a final, generous trickle of really good extra virgin olive oil.

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