Work: 5 minutes
Total: 20 minutes
Makes: 4 paninis
8 slices whole-grain sourdough bread
2 T olive oil, divided
1 cup (8 oz) part-skim ricotta
1/4 cup (1 oz) shredded Parmesan
1/4 t red pepper flakes
Salt and pepper
2 cloves garlic, thinly sliced
8 cups (10-oz bunch) red or green Swiss chard, coarsely chopped
1/3 cup dried currants
2 T red wine vinegar
2 T water
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1. Brush bread with 1 tablespoon olive oil; toast in oven or toaster. Meanwhile, stir together ricotta, Parmesan and red pepper flakes, and season with salt and pepper. Divide ricotta mixture between 4 pieces of toast.
2. In a nonstick skillet over medium-high heat, toss together 1 tablespoon olive oil, garlic and greens; season lightly with salt. Toss occasionally until just starting to wilt, about 3 minutes. Add currents, vinegar and water and cook until liquid is absorbed and greens are tender, about 5 minutes.
3. Top ricotta toasts with greens and the other pieces of toast; serve hot.
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