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.
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.
