Turnips and Crostini
Cal Peternell makes sweet tokyo turnips and tasty garlic crostini.
Garlicky Kale Crostini
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Turnips and Crostini
Cal Peternell makes sweet tokyo turnips and tasty garlic crostini.
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The Martha Stewart Show, May 2010
- Yield Serves 4
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Ingredients
- 1 small baguette, cut crosswise into 1/4-inch-thick slices
- 4 large cloves garlic
- 1 large head kale, stems removed, leaves torn or coarsely chopped
- Extra-virgin olive oil
- Coarse salt
- Pinch of crushed red pepper flakes
- Splash of red-wine vinegar
- Freshly ground pepper
Directions
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Preheat oven to 350 degrees.
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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.
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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.
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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.
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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.
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