Bruschetta With Kale
Bruschetta With Kale
A simple, light appetizer of toasted garlic bread topped with kale. Use crusty Italian bread, which is strong enough to hold the stewed greens. Recipe courtesy of Chef Alessandro Gargani.
Servings
4
Ingredients
- 1 bunch kale
- ½ cup extra-virgin olive oil
- ¼ cup vegetable broth
- 4 large slices tuscan or sourdough bread
- 1 clove garlic
- sea salt and freshly ground black pepper
Directions
- Separate the kale leaves from the stalks. Discard the stalks, keeping only fresh-looking leaves that aren’t limp or yellowing. Wash them in cold water and chop into large pieces.
- Place the ¼ cup of the oil in a saucepan, add the kale and sauté for 5 minutes. Add the vegetable broth and sauté for another 5 minutes.
- Brush both sides of the bread with the remaining oil and toast both sides under the broiler. Rub one side of each slice with the garlic clove. Place a quarter of the kale on each slice of toast, sprinkle with salt, and season with a twist of pepper.