I used the left over no-knead bread to make the garlic infused cheese toasts to accompany the soft salty greens studded with beef.
For the toast: slice the bread to your desired thickness, I prefer a thick piece so that the underside stays chewy. Toast under the broiler just until lightly brown around the edges, don’t walk away from that oven! Rub half a garlic clove on the toasted side of the bread as soon as it comes out of the oven. I added a smidge of butter and let it melt into all those holes of the bread. Then top with an aged cheddar cheese. Big Brother, being the avid shopper he is at the tender age of five, threw a chunk of English Gloucester into the shopping cart at the store today. I didn’t realize it until we were at the check out. Grate the cheese over the garlic-rubbed toast and return to the broiler for less than a minute. My advice is to leave the door ajar so that the toast can be extracted as soon as the cheese melts completely.
For the greens: sauté some beef with salt and pepper, or a spice blend like Montreal Steak spice. Wilt the green tops from a bunch of beets and a bunch of Swiss chard cut crosswise into roughly 2 inch pieces. Wait for the greens to soften before adjusting the seasoning.