Precooking and marinating greens is a terrific way to extend their shelf life—once they’re cooked, they’ll be edible for several days longer than if kept raw in the crisper. It’s also a way to frontload the labor of cleaning and cooking them so that they can be more easily repurposed later on in the week: stuffed into an omelet, used as filling for a quesadilla or a sandwich, added to pasta or a sauté, or, as here, simply piled onto a good piece of toast. For bread, I recommend using a loaf that’s crusty, with a structured but airy crumb that soaks up the toppings without getting soggy, such as an Italian pugliese or French boule. This recipe is also the basis of a favorite easy appetizer of mine: slices of toasted baguette spread with smears of goat cheese and adorned with little piles of marinated greens. Or elevate this snack to a main dish by topping the toasts with fried or poached eggs. <br /> <br />This recipe is reprinted with permission from the "Weeknights" issue of the <a href="https://itunes.apple.com/us/app/feast-by-lukas/id730630805">Feast by Lukas</a> digital quarterly.

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