Kale Crostini

Kale Crostini

Ingredients:
1 Fresh Baguette, or good-quality store-bought, cut on the diagonal into 12 slices
8 tablespoons olive oil
5 cloves garlic—1 halved, 4 minced
½ teaspoon red-pepper flakes
1 pound kale, thick stems trimmed and discarded
1 cup Basic Chicken Stock or low-sodium store-bought

Directions:
Salt and ground black pepper
PREHEAT the oven to 375°F. Brush the bread slices on both sides with 4 tablespoons
of the oil and place on a baking sheet. Bake until golden, about 6 minutes. Rub the
toasts with the halved garlic.
Heat 3 tablespoons of the oil in a large pot over medium heat. Add the minced garlic
and pepper flakes and cook, stirring, until fragrant. Add the kale and stock and bring to
a boil. Reduce to a simmer, cover, and cook until the kale is tender and the stock has
evaporated, about 15 minutes. Season to taste with salt and black pepper.
Top the toasts with the sautéed kale and drizzle with the remaining 1 tablespoon oil.
Serve warm.
soup
ROMA TOMATO SOUP WITH BASIL
MY HUSBAND AND I ENJOYED A VERSION OF THIS FLAVORFUL SOUP IN CABO SAN LUCAS. IN
TRUE MEXICAN STYLE, THE ADDITION OF RED CHILES THERE CAN BE HEAVY-HANDED, BUT
USE YOUR OWN DISCRETION WHEN ADDING THEM AS THEY CAN BE A BIT FIERY. MEATY
ROMA TOMATOES ARE IDEAL FOR THIS SOUP, WHICH SIMMERS SLOWLY OVER LOW HEAT FOR
2 HOURS. THIS GIVES YOU TIME TO STIR UP AND BAKE FRESH MEXICAN-STYLE CORNBREAD.
RAINY DAYS INSPIRE ME TO PREPARE THIS COMBINATION.
Makes 4 servings