Bruschetta with Kale

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.

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.