Recipe: bruschetta of sauteed chinese broccoli and fresh ricotta

What I love most about cooking (besides filling up my tummy), is that many recipes can take on a new persona with just a simple ingredient swap.

Take, for example, one of our favorite, make-it-almost-every-week meals from my wonderful sister, Holley: sautéed greens on ricotta bruschetta.

The recipe first started with baby mustard greens that Holley found at the farmers? market. All summer long, that?s how we ate it; come fall, kale switched places with the mustard greens. And now that spring is here, I found beautiful Chinese broccoli at the farmers? market and thought that its slight bitterness and the leafy/floret combo it has going on, could work well as another incarnation.

Well, I have to say, this might be my favorite version yet, so I had to share the recipe with you. What?s even better ? it?s easy; the perfect weeknight meal. One caveat, I made mine using Holley?s homemade no-knead bread that definitely elevated it to something really special, but a good artisanal, crusty, chewy, flavorful country loaf will do just fine.