Bruschetta with Kale

Contributor
Bruschetta with Kale
Bruschetta with Kale
Aurelie Jouan

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.

4
Servings
527
Calories Per Serving
Deliver Ingredients

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.

Bruschetta Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Bruschetta Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Nutritional Facts

Total Fat
30g
46%
Sugar
6g
N/A
Saturated Fat
4g
21%
Protein
13g
25%
Carbs
55g
18%
Vitamin A
252µg
28%
Vitamin B6
0.3mg
12.5%
Vitamin C
61mg
100%
Vitamin E
5mg
24%
Vitamin K
372µg
100%
Calcium
130mg
13%
Fiber
4g
16%
Folate (food)
125µg
N/A
Folate equivalent (total)
234µg
59%
Folic acid
64µg
N/A
Iron
5mg
26%
Magnesium
56mg
14%
Monounsaturated
20g
N/A
Niacin (B3)
5mg
26%
Phosphorus
149mg
21%
Polyunsaturated
4g
N/A
Potassium
371mg
11%
Riboflavin (B2)
0.5mg
28.1%
Sodium
600mg
25%
Thiamin (B1)
0.7mg
49.3%
Zinc
1mg
9%