Just a couple of chopped anchovy fillets deepen the flavor of this simple starter.
Ingredients
Makes 12
Step 1
Cut stems from center of each kale leaf; discard stems. Bring large pot of salted water to boil. Add kale leaves and cook just until kale is tender but still bright green, 3 to 4 minutes. Drain well. Coarsely chop kale.
Step 2
Preheat oven to 400°F. Arrange baguette slices in single layer on rimmed baking sheet; brush slices on top side with 2 tablespoons oil. Sprinkle lightly with salt and pepper. Toast in oven until pale golden, about 12 minutes. Cool toasts on baking sheet. DO AHEAD:Kale and baguette toasts can be made 4 hours ahead. Let stand at room temperature.
Step 3
Heat remaining 3 tablespoons oil in large skillet over medium-high heat. Add garlic and anchovies; stir 1 minute. Add chopped kale and sauté until heated through, 3 to 4 minutes. Season to taste with salt and pepper.
Step 4
Mound kale mixture atop toasted baguette slices, dividing equally. Top kale with cheese shavings. Arrange crostini on platter and serve.
What to drink:
Step 5
The bold flavors of this and the chicken liver crostini would be great with Prosecco, the Italian sparkler. We like the light, crisp-and affordable-Zardetto NV Prosecco Brut (Italy, $15).
Step 6
- Also called Tuscan kale, dinosaur kale,lacinatokale, or cavolo nero, black kale has long, narrow, very dark green bumpy leaves; available at some supermarkets and farmers' markets.
Nutrition Per Serving
Leave a Review
Reviews (7)
Back to TopGood but not exceptional.
jsbjk
Winnetka, IL
11/23/2015
Soooooooo good! I used manchego cheese instead as that is what I had on hand. It is a really simple recipe for the great flavor. Yum!
blbooth
Reading, MA
1/7/2012
Easy to make and quite tasty. The anchovy imparts a nice flavor.
rocketteam
Seattle WA
3/26/2011
Delicious and easy, gobbled up by all. Our guests didn't find it challenging, even though we added an extra anchovy. It's just healthy enough to make you feel virtuous for having this as an appetizer, but not so healthy that it loses all the fun that an appetizer should have.
Anonymous
Los Angeles, CA
2/5/2011
Delicious! Easy! Great use of my kale. Everyone loved this and everyone wanted seconds! Yum!!!
Anonymous
Cincinnati, OH
9/7/2010
Healthy, which is very rare for an appetizer. I liked it but found it a bit dry. I served to a mixed group and it got a mixed response, possibly a bit adventerous for some.
Anonymous
Hanvover Park
4/25/2010
We brought this to a dinner party last night and everyone loved it! We used curly green kale and prepared it as per the recipe except added a dash of cayenne. We grilled the bread and then brushed the slices with garlic/lemon peel infused olive oil. Assembled everything at the party. Delicious!
vetterli5
walnut creek, ca
4/10/2010
