Ingredients
Scale
- 1 bunch dinosaur kale
- 1 large bunch beet greens (approximately 5 beets)
- 2 large garlic cloves
- 2 anchovy fillets (preferably in hot oil)
- ¼ cup walnuts, coarsely crushed
- ½ lime, juice and zest
- ⅓ cup extra-virgin olive oil
- Salt
- Cracked black pepper
- 3 ¾ cup full-fat ricotta
- ½ lemon, juice and zest
- 2–3 garlic cloves, finely minced
- Salt and pepper, to taste
Instructions
- Heat a large pot of water. While waiting for the water to boil, wash and cut the stems off the greens. If the ribs of the kale are thick, make sure to slice off the thick parts when trimming it.
- Prepare an ice bath. Drop the beet greens into the boiling water for 2 minutes. Then transfer to the ice bath, remove, squeeze out as much of the water as you can and roughly chop. Bring the water back to a boil and repeat the steps with the dinosaur kale.
- Chop the garlic. Then place the anchovy fillets on top of the garlic and use a pestle to smash the two together.
- Add the chopped greens, the smashed garlic anchovy, the walnuts, lime juice and zest, olive oil, salt, and black pepper into the bowl of a food processor. Pulse until everything is coarsely chopped. Adjust seasonings as needed.
- Stir together the ricotta, lemon juice and zest, minced garlic, and salt and pepper.
- To assemble the tartine, spread the ricotta mixture on a piece of hearty bread and then top with the Winter Greens Gremolata.