Ingredients

• 2 bunches (about 1 ½ pounds) leafy greens: Swiss chard, kale, mature spinach, beet greens, or a combination of any of the above, washed
• 2 tablespoons olive oil, divided
• 1 clove garlic, minced
• Pinch red pepper flakes, or to taste
• Salt
• Fresh lemon juice
• 12 slices of baguette about ¾ inch thick, or other bread cut into 10 bite-size pieces
• Olive oil
• ½ cup soft goat cheese
• 1 cup Marinated Greens, at room temperature
• Zest of 1 lemon
• Flaky salt
• Freshly ground black pepper

Instructions

1. Trim off and discard the tough stems from the greens. Heat 1 tablespoon of the olive oil in a wide skillet or saucepan over medium-low heat. Add the garlic and red pepper flakes and stir for about 1 minute, until fragrant. Pile in the greens, in batches if necessary, and add a splash of water (you can also cover with a lid to compress them). Add a big pinch of salt and gently cook, stirring with tongs, until wilted and tender. Cooking times will vary depending on type of green, so watch and taste as you go. If cooking a combination of different greens, cook each type separately. Add a splash of water to the pan if it dries out.
2. Transfer to a colander to drain and cool until safe to handle. Gently squeeze out excess liquid using your hands or a spatula or wooden spoon, pressing against the side of the colander. Coarsely chop the greens, then transfer them to a medium bowl and toss with the remaining 1 tablespoon olive oil and a few drops of lemon juice. Taste and add more lemon juice, red pepper flakes, or salt as needed. Store in an airtight container in the refrigerator; allow to come to room temperature before serving.
3. Preheat the broiler to high.
4. Arrange the toasts on a baking sheet and brush both sides with olive oil. Transfer to the broiler and broil for 2 to 4 minutes, until lightly golden on the top. Flip the toasts. Smear each slice with about 2 teaspoons goat cheese, drizzle with a bit of olive oil, and return to the broiler. Broil, watching carefully, for just a minute or two, to heat through and lightly brown. Transfer to a serving platter and divide the greens on top. Zest the lemon over everything, sprinkle with a bit of flaky salt and black pepper, add a drizzle of olive oil, and serve while the toasts are still warm.