Arugula Toast

Serves 4 as an appetizer.

1 bunch arugula
2 Tbsp olive oil
2 cloves garlic, pressed or minced
1/4 tsp crushed red pepper flakes
8 slices bread, 1/2-inch thick
1/4 cup coarsely grated Parmesan
Dried oregano or chopped fresh oregano
1/2 lemon

Preheat the broiler.

Wash, dry and chop the leaves into small pieces. Heat the olive oil in a skillet over medium-high heat and add the garlic and red pepper flakes. When they start to sizzle, add the chopped arugula and stir until wilted and reduced in size, about a minute or so. Remove from heat.

Toast the bread, lightly browning it on both sides. Divide the arugula evenly over the toast. Put some Parmesan on each piece, then season with a pinch of oregano and a squirt of lemon juice. Place under the broiler until cheese melts, about a minute or two. Remove and serve.

From Sicilian Vegetarian Cooking by John Penza