CROSTINI WITH KALE AND PARMESAN
Kale is a nutritional powerhouse and when blended with cheese and garlic, it makes a delicious topping on a baguette slice.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Arrange bread slices on a rimmed baking sheet. Brush with 1 tablespoon oil and season with salt and pepper. Bake until light golden brown, 8 to 10 minutes. Transfer to a wire rack to cool completely.
- In a large skillet, heat 2 tablespoons oil and garlic over medium-high until garlic is fragrant. Add kale and cook until wilted, about 5 minutes. Season with salt and pepper and add 1 cup water; cover and reduce heat to medium. Cook until almost all liquid has evaporated, 12 minutes. Uncover and cook until liquid is evaporated, 3 to 5 minutes. Toss with lemon juice.
- Top crostini with kale. With a vegetable peeler, shave Parmesan onto top.
Nutrition Facts : Calories 271 g, Fat 16 g, Fiber 4 g, Protein 12 g
GARLIC, KALE AND CHEESE CROSTINI
Bring the best app to your next party. Looking for a new appetizer recipe? Our Garlic, Kale and Cheese Crostini is a wonderful choice. Kale takes the place of tomatoes in Garlic, Kale and Cheese Crostini, a trendy take on traditional bruschetta.
Provided by My Food and Family
Categories Appetizers & Snacks
Time 25m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- Place baguette slices in single layer on baking sheet. Bake 10 to 12 min. or until edges are golden brown, turning after 8 min. Cool.
- Meanwhile, heat dressing in large nonstick skillet on medium heat. Add kale and garlic; cook and stir 3 min. or just until kale is wilted and tender. Remove from heat.
- Spread toast slices with cream cheese spread, adding about 1-1/2 tsp. cream cheese to each. Top with kale mixture.
Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g
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
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- 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.
- 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.
- 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.
- 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.
BRAISED KALE CROSTINI
Provided by Peggy Markel
Categories Leafy Green Appetizer Bake Braise Kale Fall Bon Appétit Sugar Conscious Kidney Friendly Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 12
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F. Brush bread slices with 2 tablespoons olive oil; arrange bread on baking sheet. Bake until beginning to color, about 6 minutes. Rub toasts with halved garlic.
- Heat 4 tablespoons olive oil in heavy large pot over medium-high heat. Add minced garlic and dried red pepper and stir 30 seconds. Add kale and broth and bring to boil. Reduce heat, cover and simmer 15 minutes. Uncover and continue to simmer until kale is tender and broth has evaporated, stirring often, about 15 minutes. Season to taste with salt and pepper. Top toasts with kale. Drizzle with remaining 2 tablespoons olive oil and serve.
EASY GARLIC KALE
Kale is supposed to have cancer-fighting properties. I love it, but my husband hates it. Cooking it this way is the only way he'll eat it.
Provided by WHIRLEDPEAS
Categories Side Dish Vegetables Greens
Time 25m
Yield 4
Number Of Ingredients 3
Steps:
- Soak kale leaves in a large bowl of water until dirt and sand begin to fall to the bottom, about 2 minutes. Lift kale from the bowl without drying the leaves and immediately remove and discard stems. Chop the kale leaves into 1-inch pieces.
- Heat olive oil in a large skillet over medium heat; cook and stir garlic until sizzling, about 1 minute. Add kale to the skillet and place a cover over the top.
- Cook, stirring occasionally with tongs, until kale is bright green and slightly tender, 5 to 7 minutes.
Nutrition Facts : Calories 86.9 calories, Carbohydrate 11.4 g, Fat 4.2 g, Fiber 2.3 g, Protein 3.7 g, SaturatedFat 0.6 g, Sodium 48.3 mg
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