Collard Crostini

This recipe comes from Fajardo's Produce: crisp garlic toasts topped with collards braised until tender. Pick up the collards and garlic from Fajardo's, bread from Potomac Sweets and olive oil from Dimitri Olive Oil.

Makes 12 crostini

Ingredients

• 12 slices Italian bread from Potomac Sweets, ½ inch thick (each about 2 by 3 inches)
• 8 tablespoons olive oil from Dimitri Olive Oil, divided
• 5 large garlic cloves from Fajardo's Produce, 1 halved and 4 minced
• ½ teaspoon dried crushed red pepper
• 1 pound collards from Fajardo's Produce, thick ribs and stems cut away, leaves sliced
• 3½ cups low-salt chicken or vegetable broth
• Salt and pepper

Instructions

1. Heat the oven to 375°F. Brush the bread slices with 2 tablespoons of the olive oil and arrange them on a baking sheet. Bake until they just start to color, about 6 minutes. Rub each toast with the cut side of the halved garlic clove.
2. Heat 4 tablespoons olive oil in a large, heavy pot over medium-high heat. Add the minced garlic and red pepper and stir for 30 seconds.
3. Add the collards and broth and bring to a boil. Lower the heat, cover and simmer for 15 minutes.
4. Uncover and keep simmering, stirring often, until the collards are tender and the broth has cooked away, about 15 minutes more. Season with salt and pepper.
5. Spoon the collards onto the toasts, drizzle with the last 2 tablespoons olive oil and serve.