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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.

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
Servings4
Calories Per Serving527
Total Fat30g46%
Sugar6gN/A
Saturated4g21%
Protein13g25%
Carbs55g18%
Vitamin A252µg28%
Vitamin B60.3mg12.5%
Vitamin C61mg100%
Vitamin E5mg24%
Vitamin K372µg100%
Calcium130mg13%
Fiber4g16%
Folate (food)125µgN/A
Folate equivalent (total)234µg59%
Folic acid64µgN/A
Iron5mg26%
Magnesium56mg14%
Monounsaturated20gN/A
Niacin (B3)5mg26%
Phosphorus149mg21%
Polyunsaturated4gN/A
Potassium371mg11%
Riboflavin (B2)0.5mg28.1%
Sodium600mg25%
Thiamin (B1)0.7mg49.3%
Zinc1mg9%