Braised Kale Crostini
| 12 | 1/2-inch thick Italian bread slices | 8 | tablespoons olive oil |
| 5 | large garlic cloves, 1 halved and 4 minced | 1/2 | teaspoon dried crushed red pepper |
| 1 | pound kale, thick ribs and stems cut away, leaves sliced | 3-1/2 | cups chicken broth |
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Preheat oven to 375 degrees. Brush bread slices with 2 tablespoons oil; arrange bread on a baking sheet. Bake until the bread begins to color; about 6 minutes. Rub the toast with the halved garlic. Heat 4 tablespoons oil in a pot over medium-high heat. Add minced garlic & red pepper; stir 30 seconds. Add kale & chicken broth; bring to a boil. Reduce heat, cover & simmer 15 minutes. Uncover & continue to simmer until kale is tender & broth has evaporated, stir often. Season to taste with salt & pepper. Top toasts with kale. Drizzle with remaining oil & serve. Makes 12.
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