Hannah Palmer Egan
Buttermilk-blue toast with spring greens
It's snowing, so let's keep things nice and easy today, eh?
Here's a really quick, reasonably healthy, spring-invoking snack. It's kind of a non-recipe — I haven't prescribed amounts for any ingredient, though I did include an ingredients list. It's all quite flexible.
The idea is simple: toast your bread, douse it in buttermilk and pile on as many wilted greens, fresh herbs and blue cheese as you like. And, of course, eat it.
Buttermilk Toast With Blue and Greens
Serves: as many as you make!
- Sourdough bread
- Extra-virgin olive oil
- Fresh arugula, baby kale or other bitter greens
- Wild leeks, scallions or green garlic (optional)
- Fresh sorrel leaves
- Blue cheese
- Cut a nice slice of crusty sourdough — perhaps Red Hen Baking Co.'s pain au levain or something similar — and toss it in the toaster.
- Heat a splash of olive oil in a skillet until it's blistering hot, then drop heat to low and add a big handful of chopped greens. Maybe some spicy spring arugula from Fairfax's Riverberry Farm? Dandelion greens from your lawn or baby kale will work, too. Just make it something with a little heft.
- Maybe you've been out in the woods and brought home a few wild leeks? ’Tis the season! Chop one or two and throw them in. Scallions, chives or some other green allium will do fine, a well. Sprinkle salt, stir well and sauté until the greens wilt but aren't totally melted.
- When your bread is toasted, put it on a plate and pour a liberal amount of buttermilk (I used about a quarter cup of Mountain Home Farm buttermilk) on it. Mound the greens on top and add a few leaves of tangy fresh sorrel from Finn & Roots's super-nifty aquaponic farm in Bakersfield, and blue-cheese crumbles. I used Lady in Blue — a rare treat only available in spring from Westfield's Lazy Lady Farm, but any blue will do.
- Dig in! Pro tip: If you did the buttermilk right, you'll need a fork and knife.