Kale Crostini

Kale is a dark leafy green that’s in the same family as Brussel Sprouts and Cabbage so it has this slightly bitter flavor and is quite hardy. Because of the toughness of kale, this simple recipe calls for you to quickly boil the leaf and saute it with garlic and anchovies. Don’t be afraid to cook it thoroughly– it’s not as delicate as spinach but be sure to use the whole bunch as it does wilt. The anchovies may sound a bit strange but it adds a nice deep, saline flavor that this starter can’t go without. I had leftover extra-aged Gouda cheese so I used that instead of Pecorino-Romano– I think any white, hard cheese can be used in the place of Pecorino or Parmesan.

Anyways, I was totally craving dark leafy greens today and I was under the impression that kale has tons of calcium in it but it doesn’t really. It still has some but whatever.

I made this after driving home from freaking San Diego– which is a 1.5 – 2.5 hour drive– and after eating terrible, terrible things this weekend with my bf. (Of which included, lasagna and alcohol– although we did have light Mediterranean pita… oh wait, the serving size for that is as big as my size 7.5 foot.) Nevertheless, the guilt of having eaten considerable amounts of unhealthy foods in large portion sizes made me want to make something delicious, simple, and somewhat healthy.

Kale Crostini
adapted from Bon Appetit
1 bunch of Kale
2 cloves garlic, roughly minced
2 anchovy fillets in oil, chopped
10 1/3-inch slices baguette

Pecorino Romano Cheese shavings
extra-virgin olive oil

Makes 1 0 – 12
~150cal, 8.6g fat, 1.6g saturated fat, 16g carbs, 1.9g dietary fiber, 3.2g protein

Preheat oven to 400F. Boil water in large pot. Meanwhile, slice your baguette into thin slices. Brush each slice with extra-virgin olive oil and season with salt and pepper and place inside the oven. Bake for 10 – 12 minutes until the tops are golden.

To prepare the kale, slice around the hard stem and discard the center stem. Place kale in boiling water for 3 – 4 minutes until tender but still bright green. Thinly slice or roughly mince your garlic and slice the anchovies while the kale is boiling. Drain the kale. Heat 1 tablespoon of olive oil in a nonstick skillet and saute the garlic and anchovy until aromatic. Add the kale and cook until tender, another 3 – 4 minutes. Season with salt and pepper. Divide the kale among the tops of the baguette slices. Shave Pecorino-Romano or Parmesan Cheese with a vegetable peeler and top each slice with some shavings.

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