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.
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.