This recipe only uses the stalks of the kale (which normally get discarded in recipes) and also works well substituted with either green kale or swiss chard.
Finely chop a few stalks of red kale (1 cup). Add to a small frying pan with a glug of olive oil. Bring to a medium heat and stir. Now add 2 large finely chopped garlic cloves and stir again. Cover briefly to steam the stalks.
Meanwhile take a couple of slices of coarse country bread and toast till golden. Rub with a cut clove of garlic. Drizzle with a little olive oil.
Uncover the kale, season with freshly ground sea salt and pepper and distribute evenly between the bread slices.
Makes 2 crostini.
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