I made this bruschetta topping last month as part of tomato madness, and while I haven’t used it on toasted bread, I have been really grooving on using it as a short-cut ingredient in things like this, pasta sauce, soups, etc. If you don’t have something similar, just throw in some garlic, diced tomatoes, dry or fresh basil, a bit of sugar and some vinegar.
Toss in a jar of bruschetta topping or your diced tomatoes.
Cook until the greens are giving up some water and are fully tender but still a nice bright green.
Cook just a minute or so longer, to allow the breadcrumbs to fully hydrate and absorb the juice. Transfer to a bowl and top with a generous dollop of soft, tangy cheese.
This would be a great side with pork or chicken, or with a meaty white fish steamed with tapenade. You could add in some pasta for a vegetarian meal (sans lard, naturally) or toast up some crostini and serve this as a fall appetizer, topping each crostini with some beet greens and an individual dollop of cheese.
Me, I ate the whole bowl just like this, mixing the cheese into the beet greens after that first photo-bite and turning the whole thing an oddly pleasing pinkish tone.