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Author Notes: I live in Siena, Italy and crostini are a very popular antipasto (appetizer) here. During the winter months, when kale is in season, kale spread on toasted bread and drizzled with freshly harvested olive oil make the perfect 'antipasto', both tasty and healthy. —peggy economou
- 1 pound kale
- 2 teaspoons salt
- 2 pieces garlic
- 12 pieces sliced bread
- 6 tablespoons olive oil
- bring a pot of water to a boil. add a small handful of salt to the boiling water and then add the washed kale after having removed the tough stem. remove the kale from the boiling water after 3-4 minutes.
- drain the kale and when cool enough to hand remove as much water from the kale by squeezing it out by hand.
- chop the kale into small pieces.
- add two tablespoons olive oil in a pan and add the chopped kale, sautee for 5-7 minutes while mixing with a wooden spoon to cover the kale with the oil. add 1 teaspoon salt.
- toast 12 pieces of a sliced loaf of bread in the oven at 375 degrees for 7-10 minutes or until you see the edges turn golden.
- remove bread from oven and rub each piece of bread while still warm with a garlic clove. use more or less garlic depending on taste (a little goes a long way!) the garlic step can be skipped if you are not a fan.
- add the chopped kale on the toasted bread and drizzle with olive oil and sprinkle with sea salt. serve.