I call this dish “When your husband is sautéing a bunch of kale, garlic and shallots for his omelet and offers you some.”
This was a brunch-time snack for me last Easter Sunday and a riff on a kale appetizer at one of my favorite restaurants in Columbus called Third and Hollywood. They serve a Staub pot full of housemade ricotta with a side of braised greens and artisan toasts that look like little surfboards.
Since I don’t have housemade ricotta on hand generally, I used plain Philadelphia cream cheese. The bread is “Farm Loaf” from Whole Foods.