Black Kale Bruschetta

Serves: 4


1 1/2 pounds black kale (or other kale), long stems removed

2 tablespoons extra virgin olive oil, plus extra for brushing

large pinch of crushed red-pepper flakes

5 cloves garlic (3 thinly sliced and 2 whole)

kosher salt and freshly ground pepper

1/2 loaf crusty italian bread, cut into 8 1/2 inch thick slices


Slice kale leaves in half crosswise. In a large, deep skillet or wok, heat 2 tablespoons extra virgin olive oil over medium heat. Add crushed red pepper flakes and sliced garlic; cook, stirring, about 30 seconds (do not brown). Add kale, in batches if necessary, and sauté until just tender (but not completely limp). Remove from heat and season to taste with salt and freshly ground black pepper. Cover and keep warm.

Toast bread or grill it until slightly crusty. Lightly brush with olive oil. Cut whole garlic cloves in half, rub over toasts, and discard. Top toasts with cooked kale and serve.

Popular vegetable substitutions include: Kale or Organic Rainbow Kale or Organic Super Kale Salad or SuperKALE Salads & Kits or Tuscan Kale

Recipe courtesy of Photograph courtesy of Sang An.

These simple toasts make a great appetizer or a side dish for a hearty bean soup.