Red curly kale crostini
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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