MUSKEGON, Mich. — Jelly? Butter? Are you bored of the everyday toast toppings? Well, you're in luck! 

We stopped by the Muskegon Farmers Market to meet registered dietitian Grace Derocha, who came up with a new twist on traditional toast.

Ricotta, Kale and Mushroom Toast

Ingredients:

  • 1 cup of sliced mushrooms of choice, may choose a variety
  • 1-3 cloves of garlic, minced
  • 2-3 cups kale leaves, torn into pieces
  • ¼ – ½ tsp. of crushed red pepper flakes (optional)
  • 1-3 Tbsp. white wine vinegar
  • Salt and pepper to taste
  • 1 cup low-fat ricotta
  • ½ cup feta cheese, crumbled
  • Whole grain bread, sliced and toasted

Instructions:

  • Cook mushrooms and garlic in olive oil, stirring occasionally, until browned.
  • Add torn kale leaves and if desired, red pepper flakes and cook, tossing, until kale is wilted.
  • Season with white wine vinegar, salt, and pepper to taste.
  • Mix ricotta and feta and season with salt and pepper and spread onto toast; spoon mushroom-kale mixture on top.
  • Serve and enjoy!

 RELATED VIDEO:

More recipes from My West Michigan:

►Make it easy to keep up to date with more stories like this. Download the 13 ON YOUR SIDE app now.

Love My West Michigan? Check us out on Facebook and Instagram.