Crostini with Italian Greens

Slice the bread into 1cm slices and toast on each side. Rub each slice with a peeled of chopped garlic.

Wash the greens and roughly chop. They dont need to be fully dry. Slice a clove of garlic. Heat a little oil in a pan and lightly fry the garlic. You are aiming for it to stay translucent rather than brown. Add the chopped greens to the hot pan and cook until wilted. If you are using spinach this will only take a minute but harder greens like chard or kale will take a little longer. Season with salt and pepper and a squeeze of lemon.