A Toast to You – Kale Toast

Raise a slice of kale toast to the new year.

I think we can agree on one thing— 2020 sucked.  But yay, we’ve made it to the end. I can’t wait to toast the new year. But first, I want to toast you, dear friends old and new.

Thank you for

• stepping up and speaking out for Black Lives Matter
• participating in the presidential election
• supporting small local businesses
• pivoting in your own business to find a way forward
• donating time or resources to community members in need
• social distancing
• wearing a mask
• being there for each other
• being there for me

There’ve been some days when your call or text helped get me through. You’ve redeemed an otherwise dismal year.  More than that, we’ve fought the darkness together, even while apart.

So, then a toast to you, dear friends. And if it’s kale toast, all the better.  (What, you thought I meant booze?)

Watch Me Make Kale Toast

It’s so easy!

Get the Kale Toast Recipe

Kale Toast

Move over, avocado toast. Kale toast offers loads of flavor, and satisfying crunch, it’s quick and easy to make, and does a body good. Make it part of your New Year’s Eve celebration (a slice goes down mighty fine with a glass of Champagne), or enjoy any time. Heads up, though. Kale toast is not dainty. 2020 was not dainty, either. Kale haters, feel free to substitute spinach, which cooks down in a hot minute.

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Ingredients

  

• 5 cups lacinato aka dinosaur kale or other kale, tough stems discarded (or composted), well-chopped — about half a bunch of kale
• 1 tablespoon extra virgin olive oil
• 1 garlic clove minced
• pinch red pepper flakes optional
• 1 tablespoon fresh lemon juice about half a lemon plus lemon zest
• sea salt and fresh ground pepper to taste
• 4 significant slices of great grainy bread toasted

optional garnishes such as:

• tomato chopped
• toasted pine nuts or chopped pistachios
• nigella seeds
• kalamatas
• capers
• vegan parm
• toasted breadcrumbs
• roasted red pepper chopped
• and if you want to move it from its Mediterranean origins to the Middle East or Asia sprinkle on dukkah or gomaiso, respectively

Instructions

 

• Heat olive oil in a skillet, over medium-high heat. Add the minced garlic and optional red pepper flakes. After a minute or so, when the garlic and peppers start to sizzle and dance, stir so garlic softens and turns fragrant and golden but doesn’t burn.
• Reduce heat to medium and add kale by the handful. Stir gently. Kale will wilt down. Continue stirring and cooking until kale softens and the color deepens, about 4 to 6 minutes.
• Add the fresh lemon juice. Stir together again and season to taste with sea salt and pepper.
• Take the kale off the heat. Mound it on the toasts.
• Grate lemon zest over all and decorate with the optional garnishes that please you.
• Enjoy at once. Recipe doubles easily.

More Recipes You Will Love:

• Thanksgiving Kale with Fennel, Cranberries and Walnuts
• Bulgur with Kale and Spiced Chickpeas
• Lovin’ Kale Beet Salad
• Exotic Mushroom Toast
• Mushroom, Kale, Brown Rice and Lentil Tacos from The Veggie Queen

Thank you for reading my vegan stories and plant-based recipes. I sincerely love to connect with listeners and would like to hear your feedback, takeaways, “ah-ha!” moments, etc in the comments.

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