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Adapted from Marie Simmons’ “Fresh & Fast Vegetarian”
Serves 4
2 tablespoons extra-virgin olive oil
2 pints (4 cups) cherry or grape tomatoes, stems removed
1/4 cup extra-virgin olive oil
1/2 cup thinly sliced shallots, separated into rings
Crushed red pepper (optional)
1 bunch (about 12 ounces) greens, such as Swiss chard, kale or curly-leafed spinach
4 store-bought or homemade naan or other 1/2-inch-thick flatbread (like prebaked pizza crusts)
1/2 cup crumbled cold fresh goat cheese (about 2 ounces)
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