Crostini wiht Kale and Parmesan

Crostini wiht Kale and Parmesan

Photo by Kathleen M.

  • Prep Time


  • Total Time


  • Servings



  • •1 baguette, sliced ½ inch thick on the diagonal

  • •3 tablespoons extra-virgin olive oil

  • •Coarse salt and ground pepper

  • •4 garlic cloves, minced

  • •2 pounds kale, preferably Tuscan, stems removed, leaves sliced into ¼-inch-thick strips

  • •2 teaspoons fresh lemon juice

  • •1 small wedge Parmesan


1.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. 2.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. 3.Top crostini with kale. With a vegetable peeler, shave Parmesan onto top.


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