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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.


  • 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


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.