Avocado Toast with Sauteed Greens
Feel free to experiment with spices, herbs, and flavors!
Use spinach; kale; arugula; collard greens; napa cabbage; purple cabbage.
Use Broccoli; cauliflower; fennel; kohlrabi; zucchini; asparagus.
Herbs: cilantro; basil; tarragon; parsley; mint; thyme!
Spices: Harissa; chili powder; cumin; coriander; ginger; garlic powder; onion powder; sumac; black pepper; green pepper; fenugreek, sage; fennel.
Acid: Apple cider, champagne vinegar; rice vinegar; lemon juice; lime juice; sherry vinegar; red wine vinegar; etc.
Serving for one person with extra for wraps!
1/2 bunch Washed and chopped Kale
1 small Yellow Onion (red or sweet works too)
1 large Garlic Clove sliced thin
Pinch of Harissa
Pinch of Salt
Pinch of Ground Black Pepper
1-2 tablespoons Champagne vinegar
1-2 tablespoons Julienne Sun-dried tomatoes
10 each Basil leaves, torn
Heat saute pan on medium heat, add avocado oil.
Add onions, cook for 2-3 minutes; add sliced garlic continue cooking until onions are translucent.
Season with salt; add kale; vinegar; harissa; black pepper; sun-dried tomatoes. Cap for 2-3 minutes.
Turn out heat, add torn basil leaves; check for seasoning.
Put it Together:
Slice 1/2-1 whole avocado
Take toasted bread with butter (if desired)
Lay sauteed greens on top of toast
Spread sliced avocado on top of greens
Finish with drizzle of olive oil and salt & pepper (extra: squeeze of lemon)