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Tuscan Kale Bruschetta


  • 3 cloves garlic minced
  • 1 bunch kale roughly 8 ounces
  • 4 tablespoons extra virgin olive oil
  • juice of 1 lemon
  • 6 slices thick whole grain bread
  • sea salt and freshly ground pepper
  • 1/4 cup grated Parmesan
  • sea salt and freshly ground pepper
  • optional but very nice:
  • 2 teaspoons butter
  • 1 egg


  • Rinse greens and pat dry.  Slice the tender leaves from the tough, woody stems.  Save stems for the amazing stem recipe I will soon perfect.  In the meantime, chop leaves into bite-sized strips.
  • In a large pot with high sides, heat 3 tablespoons of oil over medium-high heat or until oil shimmers. Add minced garlic and saute for 3 to 4 minutes, or until golden and fragrant.  Throw in the chopped kale.   Stir for a minute or two until kale starts to wild.  Cover and reduce heat to low and cook until tender, about 10 minutes.  Squeeze in the juice of one lemon.  Add sea salt and pepper to taste.
  • Heat oven to 375.  Brush bread with remaining tablespoon of olive oil and bake for 7 minutes, until toasty and just slightly crisp.  
  • Here's where the egg option comes in.  In a small omelet pan, melt butter over medium-high heat. Crack in the egg and fry for 2 to 3 minutes.  Do not flip.   
  • Remove toasts from oven and place on platter.  Mound kale atop toast slices and slide optional fried egg atop all. Top with grated cheese and an additional sprinkling of salt and pepper. The idea is to cut into the egg and let the golden gooey yolk run over everything.  It is great for the spirits and senses.  This is no dainty canape, it's a gutsy knife and fork affair.  Dig in.  Have fun. Buon appetito, slainte, and whatever it is the Turks say.