Spinach Toast (called tartine if you want to be fancy)

1 medium bunch spinach or chard, washed, stemmed and chopped coarsely

Salt and pepper

2 1/2-inch-thick slices rustic bread

Dijon mustard

2 ounces Gruyère (or your choice) cheese.

Film a skillet with olive oil. Adjust heat to medium-high and add spinach, stirring to wilt (about a minute). Season with salt and pepper. Cool.

Lightly toast the bread on both sides and spread with mustard. Top the bread with the greens and then a slice of cheese.

Broil for 2 to 3 minutes, until gently browned.

  ©Kate Jerome 2019