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Garlicky Kale Crostini

Serve up a healthy appetizer with this kale crostini recipe from Cal Peternell, cafe co-chef at Chez Panisse in Berkeley, California. It was first published in "Chez Panisse Cafe Cookbook," by Alice Waters. Also try: Tokyo Turnips

  • Servings: 4
Garlicky Kale Crostini

Source: The Martha Stewart Show, May 2010


  • 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


  1. Preheat oven to 350 degrees.

  2. 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.

  3. 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.

  4. 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.

  5. 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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