I’ve gotten into the same conversation a bunch of times about my preference for locally procured food. It goes in the predictable, but still challenging, direction every time. So what do you do in the Winter? This query is usually delivered in a “Ha! Gotcha.” kind of tone. Well… I always source the best hoop-housed, hydroponic or stored/cellared option I can find for the cooler months in my region. I preserve the bounty of summer, freeze what I can and rely on grains, beans, split peas etc a little more once the woolies are on. I start to miss broccoli though. And citrus, little spheres of sunshine from Florida and California that remind us of the spring to come. It’s just really hard to resist in its peak months. I also have an undying addiction to avocado. So what to do? I mix some imported items into my daily eats without any guilt whatsoever.
When the Ontario produce is on, I’m in there snatching up every last piece, leaf and trimming I can get. Whether from my own garden, the local grocer or the farmer’s market, I choose locally-sourced items whenever possible. For nutritional completeness and overall culinary satisfaction, I mix in some imported goods while the snow falls. If I’m making a stew with stored Ontario onions, carrots, garlic,potatoes, heirloom beans, and canned summer tomatoes, I’m not going to feel terrible about stirring some American chard and minced thyme into the pot. Balance, consideration and flexibility is delicious in food, but also in life.
So with that, I give you one of my favourite snacks. Rustic, simple and highly adaptable to whatever greens are available/what you have leftover from last night’s supper. I make an olive tapenade with herbs and almonds to give it some body and a roast-y heartiness, slather it on crusty bread and top all of that with some super garlicky cooked greens and a little sprinkle of toasted almonds. Satisfying, salty, crunchy, mushy; only good things can come of this. You don’t have to actually make a tapenade either. A smear of ricotta or some dijon mustard is nice too.
garlicky greens bruschetta with olive & almond tapenade
notes: The bread is a pretty central ingredient here, so make sure your loaf comes from a bakery of good repute. Leftover cooked greens work wonderfully for this. Just give them a quick heat-up in the saute pan with a splash of water.
1 cup pitted olives (I went for kalamata)
1 clove of garlic, chopped a bit
1/3 cup almonds, toasted + extra chopped for garnish
5 sprigs of thyme, leaves removed
zest of 1 lemon (optional but fantastic)
ground black pepper
2 tbsp extra virgin olive oil
4 slices of crusty bread
2 tbsp olive oil
1/4 small cabbage, cored and thinly sliced
5-6 ounces spinach, roughly chopped
1 clove of garlic, minced
pinch of chili flakes
salt and pepper
Make the tapenade: combine all tapenade ingredients except the olive oil in a food processor. Pulse ingredients about 10 times to get everything chopped up. Put it on high and drizzle the oil in through the feed tube. Stop the machine, scrape down the sides and flip to high again. Mix until you have a smooth, uniform paste. Set aside.
Start toasting your bread. Heat the oil in a medium saute pan over medium heat. Add the cabbage and saute until slightly softened, about 3-4 minutes. Add the spinach. Saute until slightly wilted, about 2 minutes. Add the garlic and chili flakes and season the mix with salt and pepper.Stir and toss around until spinach is wilted but still quite green. Remove from the heat.
Slather slices of toast with about 2 tbsp of tapenade each. Place a mound of cooked greens on top. Serve with lemon wedges either hot or at room temperature.