Garlicky Kale Crostini Recipes

GARLIC, KALE AND CHEESE CROSTINI

Steps:

• Heat oven to 400°F.
• Place baguette slices in single layer on baking sheet. Bake 10 to 12 min. or until edges are golden brown, turning after 8 min. Cool.
• Meanwhile, heat dressing in large nonstick skillet on medium heat. Add kale and garlic; cook and stir 3 min. or just until kale is wilted and tender. Remove from heat.
• Spread toast slices with cream cheese spread, adding about 1-1/2 tsp. cream cheese to each. Top with kale mixture.

GARLICKY KALE CROSTINI

Steps:

• Preheat oven to 350 degrees.
• Place bread on a large baking sheet. Transfer to oven until lightly toasted, about 10 minutes. Remove from oven and rub cut sides of bread with 1 clove garlic; set aside.
• Chop remaining 3 cloves garlic; set aside. Wash and drain kale; do not dry. Heat 2 tablespoons olive oil in a large skillet over high heat. Add kale and cook, stirring to coat with oil; season with salt. Cover and reduce heat to medium, cook, stirring occasionally, until tender, 4 to 5 minutes. If leaves begin to scorch, add a splash of water to skillet.
• Transfer kale to one side of skillet and add 1 tablespoon olive oil to bare side of skillet; add reserved chopped garlic and the red pepper flakes. When garlic is fragrant, stir to combine with kale.
• Remove skillet from heat and add vinegar; stir to combine. Season with salt and pepper; serve on toasted bread slices warm or at room temperature.

TUSCAN PESTO-DRESSED PENNE WITH CRISPY KALE WITH GARLIC AND BROILED TOMATO CROSTINI

Steps:

• Place a rack in the center of the oven. Preheat the broiler.
• Cook the pasta in boiling salted water to al dente, 8 to 10 minutes. Heads up: reserve a mugful or about 1 1/2 cups starchy cooking water just before draining.
• Arrange the kale on a cooling rack over a baking sheet. Dress the kale lightly with EVOO and season with salt, pepper and a little nutmeg. Broil until crisp and charred at the edges, 3 to 5 minutes. Remove from the oven and reserve.
• Toast the nuts in a small skillet over medium heat until fragrant.
• Place the herbs in food processor and add the nuts. Then grate in the garlic, season with salt and pepper, and add cheeses and 1/2 cup EVOO. Pulse into a thick pesto sauce and adjust the seasoning. Transfer to a large serving bowl.
• Add 1 cup of the starchy water to the pesto. Toss the pasta and sauce to combine. If the pasta is dry, add the remaining 1/2 starchy water. Fold in half of the crispy kale and garnish with the remainder. Serve with Broiled Tomato Crostini.
• Heat the broiler.
• Arrange the tomatoes on a baking sheet and dress with the thyme, salt and pepper and drizzle with EVOO. Broil until charred at the edges, 10 minutes. Chop the tomatoes and reserve.
• Just before serving, char the toasts on each side, rub with the cut garlic, drizzle with EVOO and top the toast with the chopped, broiled tomatoes.

CANNELLINI BEAN SOUP WITH KALE AND GARLIC-OLIVE OIL CROSTINI

Steps:

• Heat oil in a large pot. Add garlic and oregano and cook no more than a minute. Add tomato paste and vinegar, and cook another minute. Add beans and stock and bring to a simmer. Season with salt and pepper. Add kale and simmer, partially covered, for 1 hour. Season, to taste, again with salt and pepper before serving.
• Slice baguette on a heavy angle to create long slices. Toast in a toaster or in the conventional oven. Rub once or twice with half a garlic clove. Season a shallow plate of extra-virgin olive oil with salt and dip each side of bread into the oil. Serve as accompaniment to the soup.

KALE AND PECORINO CROSTINI

Steps:

• Cut stems from center of each kale leaf; discard stems. Bring large pot of salted water to boil. Add kale leaves and cook just until kale is tender but still bright green, 3 to 4 minutes. Drain well. Coarsely chop kale.
• Preheat oven to 400°F. Arrange baguette slices in single layer on rimmed baking sheet; brush slices on top side with 2 tablespoons oil. Sprinkle lightly with salt and pepper. Toast in oven until pale golden, about 12 minutes. Cool toasts on baking sheet. DO AHEAD: Kale and baguette toasts can be made 4 hours ahead. Let stand at room temperature.
• Heat remaining 3 tablespoons oil in large skillet over medium-high heat. Add garlic and anchovies; stir 1 minute. Add chopped kale and sauté until heated through, 3 to 4 minutes. Season to taste with salt and pepper.
• Mound kale mixture atop toasted baguette slices, dividing equally. Top kale with cheese shavings. Arrange crostini on platter and serve.
• The bold flavors of this and the chicken liver crostini would be great with Prosecco, the Italian sparkler. We like the light, crisp-and affordable-Zardetto NV Prosecco Brut (Italy, $15).
• Also called Tuscan kale, dinosaur kale, lacinato kale, or cavolo nero, black kale has long, narrow, very dark green bumpy leaves; available at some supermarkets and farmers' markets.

GARLIC KALE

Steps:

• Tear the kale leaves into bite-size pieces from the thick stems; discard the stems.
• Heat the olive oil in a large pot over medium heat. Cook and stir the garlic in the hot oil until softened, about 2 minutes. Add the kale and continue cooking and stirring until the kale is bright green and wilted, about 5 minutes more.

BRAISED KALE CROSTINI

Steps:

• Preheat oven to 375°F. Brush bread slices with 2 tablespoons olive oil; arrange bread on baking sheet. Bake until beginning to color, about 6 minutes. Rub toasts with halved garlic.
• Heat 4 tablespoons olive oil in heavy large pot over medium-high heat. Add minced garlic and dried red pepper and stir 30 seconds. Add kale and broth and bring to boil. Reduce heat, cover and simmer 15 minutes. Uncover and continue to simmer until kale is tender and broth has evaporated, stirring often, about 15 minutes. Season to taste with salt and pepper. Top toasts with kale. Drizzle with remaining 2 tablespoons olive oil and serve.

CROSTINI WITH KALE AND PARMESAN

Steps:

• Preheat oven to 400 degrees. Arrange bread slices on a rimmed baking sheet. Brush with 1 tablespoon oil and season with salt and pepper. Bake until light golden brown, 8 to 10 minutes. Transfer to a wire rack to cool completely.
• In a large skillet, heat 2 tablespoons oil and garlic over medium-high until garlic is fragrant. Add kale and cook until wilted, about 5 minutes. Season with salt and pepper and add 1 cup water; cover and reduce heat to medium. Cook until almost all liquid has evaporated, 12 minutes. Uncover and cook until liquid is evaporated, 3 to 5 minutes. Toss with lemon juice.
• Top crostini with kale. With a vegetable peeler, shave Parmesan onto top.

GARLIC CROSTINI

Steps:

• Mix olive oil and minced garlic in a heat-proof measuring cup. Microwave at half power for 30 seconds. Set aside.
• Note: depending on the size of your baguette, you may have to double the garlic oil ingredients.
• Preheat oven to 375*. Line a large baking sheet with parchment paper.
• Slice the baguette, on the diagonal, into 1/4" to 1/2" thick slices.
• Using a pastry brush lightly wipe both sides of the bread slices with garlic oil. Arrange on the baking sheet.
• Sprinkle (one side only), lightly with kosher salt and black pepper (if using).
• Bake for 10 minutes. Turn slices over and continue to bake for another 5 - 10 minutes or until golden in colour and crispy. The baking time will depend on the thickness of the slices and the amount of garlic oil used.
• Remove from the baking sheet and let cool in a single layer on a cooling rack.
• You can use these immediately, or allow to cool completely for storage in an airtight container.

EASY GARLIC KALE

Steps:

• Soak kale leaves in a large bowl of water until dirt and sand begin to fall to the bottom, about 2 minutes. Lift kale from the bowl without drying the leaves and immediately remove and discard stems. Chop the kale leaves into 1-inch pieces.
• Heat olive oil in a large skillet over medium heat; cook and stir garlic until sizzling, about 1 minute. Add kale to the skillet and place a cover over the top.
• Cook, stirring occasionally with tongs, until kale is bright green and slightly tender, 5 to 7 minutes.