11 April 2010

you're such an appe-tease

I love kale. Love it. It is such a beefy veg, it deserves only respect. And olive oil. Here is something awesome to do with kale.

Kale Crostini

1 bunch kale (green, purple, black, whichever you want, sweetcheeks)
12 (approx.) baguette slices
5 tablespoons extra virgin olive oil
3 cloves of garlic, thinly sliced
2 oil-packed anchovy fillets, chopped
1 ounce cheese shavings (Pecorino or Parmesan work best)(optional)

Cut those troublesome stems from the centre of each kale leaf and discard 'em. Add kale leaves to a pot of salted, boiling water and cook until tender but still bright in colour (3-4 minutes). Drain well and coarsely chop.
Preheat the oven to 400 F. Place your baguette slices in a single layer on a baking sheet. Brush them with 2 tablespoons of the olive oil and sprinkle them with salt and pepper (rock salt and fresh cracked pepper is the best). Toast in oven until golden, pull out and cool.
Heat the remaining 3 tablespoons of oil in a large skillet over medium-high heat. Add the garlic and anchovies, stir for a minute, breaking up the anchovies even more with the back of a wooden spoon. Add chopped kale and saute until heated through (3-4 minutes). Season with salt and pepper.
Equally divide the kale mixture on top of the toasted baguette slices. And for everyone who is NOT lactose-intolerant, top the kale with cheese shavings.


Original recipe from Bon Appetit (March 2010). Photo from Google Images.

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