Braised Kale Crostini Recipes

CROSTINI WITH KALE AND PARMESAN

Steps:

• Preheat oven to 400 degrees. Arrange bread slices on a rimmed baking sheet. Brush with 1 tablespoon oil and season with salt and pepper. Bake until light golden brown, 8 to 10 minutes. Transfer to a wire rack to cool completely.
• In a large skillet, heat 2 tablespoons oil and garlic over medium-high until garlic is fragrant. Add kale and cook until wilted, about 5 minutes. Season with salt and pepper and add 1 cup water; cover and reduce heat to medium. Cook until almost all liquid has evaporated, 12 minutes. Uncover and cook until liquid is evaporated, 3 to 5 minutes. Toss with lemon juice.
• Top crostini with kale. With a vegetable peeler, shave Parmesan onto top.

BRAISED KALE

Steps:

• Remove the stems and chop leaves into 3-inch pieces.
• Thoroughly wash the kale and drain, it does not need to be completely dry.
• Heat a large dutch oven over medium heat.
• Add two tablespoon olive oil, once hot add the onion and saute until softened and lightly browned, 3 to 4 minutes.
• Add garlic and chili flakes, cook until fragrant, 1 minute.
• Heat 2 tablespoons of olive oil, then add half of the kale and cook until just beginning to wilt, 1 minute.
• Add the rest of the kale and cook until wilted, 1 minute.
• Add vegetable stock, and soy sauce, stir to combine.
• Cover the pot and reduce heat to medium-low.
• Cook, stirring occasionally every 5 to 10 minutes, until greens are tender, 25 to 35 minutes.
• Remove the lid and then increase the heat to medium-high.
• Cook and occasionally stir until most of the liquid has evaporated and greens start to sizzle, about 8 to 10 minutes.
• Turn off the heat and stir in rice vinegar and black pepper.
• Taste and add more salt and pepper as desired.

BRAISED KALE

Steps:

• Heat the oil in a large skillet over high heat. Add the onions, salt, pepper, and red pepper flakes and stir-fry for 2 minutes. Add the garlic, kale, and stock and cook, stirring occasionally, for 8 to 10 minutes; add a splash of cider vinegar in the last minute of cooking. Remove from the heat. Serve immediately.
• In a large stock pot, over high heat, add the oil. When the oil is hot, add the onions, carrots, and celery. Saute for 2 to 3 minutes. Add the remaining ingredients and bring to a boil. Reduce the heat to low and simmer for about 2 hours. Remove the stock from the heat and skim off any scum that is on the surface. Strain the stock through a large fine-mesh sieve. Discard the bones and vegetables.

BRAISED KALE CROSTINI

Steps:

• Preheat oven to 375°F. Brush bread slices with 2 tablespoons olive oil; arrange bread on baking sheet. Bake until beginning to color, about 6 minutes. Rub toasts with halved garlic.
• Heat 4 tablespoons olive oil in heavy large pot over medium-high heat. Add minced garlic and dried red pepper and stir 30 seconds. Add kale and broth and bring to boil. Reduce heat, cover and simmer 15 minutes. Uncover and continue to simmer until kale is tender and broth has evaporated, stirring often, about 15 minutes. Season to taste with salt and pepper. Top toasts with kale. Drizzle with remaining 2 tablespoons olive oil and serve.