Servings: Serves 4
Ingredients
  • 6 leaves savoy cabbage
  • 1/4 cup loosely packed fresh herbs , such as parsley, basil, or cilantro
  • 2 Tbsp. extra-virgin olive oil
  • 3 Tbsp. fresh lemon juice
  • 8 slices spelt or whole grain bread
  • 1 clove garlic
  • 2 tins (3.75 ounces each) boneless, skinless sardines packed in olive oil
  • 2 ripe tomatoes , thickly sliced
  • 1/2 tsp. sea salt
  • 1/8 tsp. freshly ground pepper
Directions
Remove ribs from savoy cabbage. Stack leaves together and place herbs on top. Loosely roll up greens, enclosing herbs. Using a sharp knife, cut across roll to shred greens and herbs into long, thin strips (about 1/8 inch thick); transfer to a small mixing bowl. Add olive oil and lemon juice, and toss well. Let stand 15 to 20 minutes to allow greens to soften.

Meanwhile, toast bread until dark golden brown. Rub one side of each slice with garlic clove. Arrange toast garlic-side-up on a cutting board.

Divide sardines between 4 slices of toast. Cover sardines with tomatoes and greens; season with salt and pepper. Place remaining slices of bread on top to assemble sandwiches, and serve.

Note: You may substitute 3 stalks of Swiss chard for the savoy cabbage; if using swiss chard, reduce the amount of lemon juice to 2 tablespoons and reduce the standing time at the end of the first step to 10 minutes.