Bruschetta with Kale
Dec 18, 2014 | 11:48 am
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.
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%