Garlicky Kale Crostini Recipes

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GARLIC, KALE AND CHEESE CROSTINI



Garlic, Kale and Cheese Crostini image

Bring the best app to your next party. Looking for a new appetizer recipe? Our Garlic, Kale and Cheese Crostini is a wonderful choice. Kale takes the place of tomatoes in Garlic, Kale and Cheese Crostini, a trendy take on traditional bruschetta.

Provided by My Food and Family

Categories     Appetizers & Snacks

Time 25m

Yield 8 servings

Number Of Ingredients 6

16 diagonally cut French bread baguette slices (1/4 inch thick)
1/2 cup KRAFT Classic Balsamic Vinaigrette Dressing made with Extra Virgin Olive Oil
8 cups loosely packed stemmed kale leaves, chopped
2 cloves garlic, minced
1/2 cup PHILADELPHIA Garlic & Herb Cream Cheese Spread
1/2 cup shelled pistachios, chopped

Steps:

  • Heat oven to 400°F.
  • Place baguette slices in single layer on baking sheet. Bake 10 to 12 min. or until edges are golden brown, turning after 8 min. Cool.
  • Meanwhile, heat dressing in large nonstick skillet on medium heat. Add kale and garlic; cook and stir 3 min. or just until kale is wilted and tender. Remove from heat.
  • Spread toast slices with cream cheese spread, adding about 1-1/2 tsp. cream cheese to each. Top with kale mixture.

Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g

BRAISED KALE CROSTINI



Braised Kale Crostini image

Provided by Peggy Markel

Categories     Leafy Green     Appetizer     Bake     Braise     Kale     Fall     Bon Appétit     Sugar Conscious     Kidney Friendly     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 12

Number Of Ingredients 6

12 1/2-inch-thick Italian bread slices (each slice about 2x3 inches)
8 tablespoons olive oil
5 large garlic cloves, 1 halved and 4 minced
1/2 teaspoon dried crushed red pepper
1 pound kale, thick ribs and stems cut away, leaves sliced
3 1/2 cups canned low-salt chicken broth

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.

GARLICKY KALE CROSTINI



Garlicky Kale Crostini image

Serve up a healthy appetizer with this kale crostini recipe from Cal Peternell, cafe co-chef at Chez Panisse in Berkeley, California. It was first published in "Chez Panisse Cafe Cookbook," by Alice Waters.Also try:Tokyo Turnips

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 8

1 small baguette, cut crosswise into 1/4-inch-thick slices
4 large cloves garlic
1 large head kale, stems removed, leaves torn or coarsely chopped
Extra-virgin olive oil
Coarse salt
Pinch of crushed red pepper flakes
Splash of red-wine vinegar
Freshly ground pepper

Steps:

  • Preheat oven to 350 degrees.
  • Place bread on a large baking sheet. Transfer to oven until lightly toasted, about 10 minutes. Remove from oven and rub cut sides of bread with 1 clove garlic; set aside.
  • Chop remaining 3 cloves garlic; set aside. Wash and drain kale; do not dry. Heat 2 tablespoons olive oil in a large skillet over high heat. Add kale and cook, stirring to coat with oil; season with salt. Cover and reduce heat to medium, cook, stirring occasionally, until tender, 4 to 5 minutes. If leaves begin to scorch, add a splash of water to skillet.
  • Transfer kale to one side of skillet and add 1 tablespoon olive oil to bare side of skillet; add reserved chopped garlic and the red pepper flakes. When garlic is fragrant, stir to combine with kale.
  • Remove skillet from heat and add vinegar; stir to combine. Season with salt and pepper; serve on toasted bread slices warm or at room temperature.

CROSTINI WITH KALE AND PARMESAN



Crostini with Kale and Parmesan image

Kale is a nutritional powerhouse and when blended with cheese and garlic, it makes a delicious topping on a baguette slice.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 7

1 baguette, sliced 1/2 inch thick on the diagonal
3 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
4 garlic cloves, minced
2 pounds kale, preferably Tuscan, stems removed, leaves sliced into 1/4-inch-thick strips
2 teaspoons fresh lemon juice
1 small wedge 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.

Nutrition Facts : Calories 271 g, Fat 16 g, Fiber 4 g, Protein 12 g

EASY GARLIC KALE



Easy Garlic Kale image

Kale is supposed to have cancer-fighting properties. I love it, but my husband hates it. Cooking it this way is the only way he'll eat it.

Provided by WHIRLEDPEAS

Categories     Side Dish     Vegetables     Greens

Time 25m

Yield 4

Number Of Ingredients 3

1 bunch kale
1 tablespoon olive oil
1 teaspoon minced garlic

Steps:

  • Soak kale leaves in a large bowl of water until dirt and sand begin to fall to the bottom, about 2 minutes. Lift kale from the bowl without drying the leaves and immediately remove and discard stems. Chop the kale leaves into 1-inch pieces.
  • Heat olive oil in a large skillet over medium heat; cook and stir garlic until sizzling, about 1 minute. Add kale to the skillet and place a cover over the top.
  • Cook, stirring occasionally with tongs, until kale is bright green and slightly tender, 5 to 7 minutes.

Nutrition Facts : Calories 86.9 calories, Carbohydrate 11.4 g, Fat 4.2 g, Fiber 2.3 g, Protein 3.7 g, SaturatedFat 0.6 g, Sodium 48.3 mg

TUSCAN PESTO-DRESSED PENNE WITH CRISPY KALE WITH GARLIC AND BROILED TOMATO CROSTINI



Tuscan Pesto-Dressed Penne with Crispy Kale with Garlic and Broiled Tomato Crostini image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield s: 4 to 6 servings

Number Of Ingredients 19

1 pound penne rigate or rigatoni rigate or other short cut shape
Kosher salt
1 bundle Tuscan kale, stemmed and cut into large irregular shapes
EVOO
Freshly grated nutmeg
1/4 cup pine nuts
1/4 cup chopped walnuts
1 cup packed fresh basil leaves (about 50 leaves)
1/2 cup packed fresh flat-leaf parsley
2 cloves garlic
1/3 cup grated Parmigiano-Reggiano (a generous handful)
1/3 cup grated pecorino cheese
Broiled Tomato Crostini, for serving, recipe follows
4 ripe plum tomatoes, halved
2 tablespoons fresh thyme
Kosher salt and freshly ground pepper
EVOO, for drizzling
Twelve 1/2-inch-thick slices multi-grain batard or other crusty, long, 3-inch-wide loaf
2 cloves garlic, halved

Steps:

  • Place a rack in the center of the oven. Preheat the broiler.
  • Cook the pasta in boiling salted water to al dente, 8 to 10 minutes. Heads up: reserve a mugful or about 1 1/2 cups starchy cooking water just before draining.
  • Arrange the kale on a cooling rack over a baking sheet. Dress the kale lightly with EVOO and season with salt, pepper and a little nutmeg. Broil until crisp and charred at the edges, 3 to 5 minutes. Remove from the oven and reserve.
  • Toast the nuts in a small skillet over medium heat until fragrant.
  • Place the herbs in food processor and add the nuts. Then grate in the garlic, season with salt and pepper, and add cheeses and 1/2 cup EVOO. Pulse into a thick pesto sauce and adjust the seasoning. Transfer to a large serving bowl.
  • Add 1 cup of the starchy water to the pesto. Toss the pasta and sauce to combine. If the pasta is dry, add the remaining 1/2 starchy water. Fold in half of the crispy kale and garnish with the remainder. Serve with Broiled Tomato Crostini.
  • Heat the broiler.
  • Arrange the tomatoes on a baking sheet and dress with the thyme, salt and pepper and drizzle with EVOO. Broil until charred at the edges, 10 minutes. Chop the tomatoes and reserve.
  • Just before serving, char the toasts on each side, rub with the cut garlic, drizzle with EVOO and top the toast with the chopped, broiled tomatoes.

SAUTEED KALE WITH GARLIC



Sauteed Kale with Garlic image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 5 sliced garlic cloves in 1/4 cup olive oil in a pot over medium-low heat until sizzling, 1 minute. Add 1 pound chopped kale and stir until wilted, 3 to 5 minutes. Increase the heat to medium. Add 2 tablespoons cider vinegar, 1/2 teaspoon kosher salt and a pinch of red pepper flakes. Cook, stirring, until tender, 5 minutes.

GARLIC CROSTINI



Garlic Crostini image

I purchased a box of 'garlic chips' the other day. I arrived home only to discover my four dollar box of bread slices were all broken. It was then that I decided I'd simply make my own...less expensive with better flavour. Crostini are multi-use flavoured and baked thin bread slices. I've used them to float cheese in onion soup, broken into giant croutons for salads, and my favourite...as a base for flavourful spreads and appetizers. Don't discount their use plain, as a crunchy snack either. Recipe #415921 is an easy and tasty spread that goes well with these. I recommend using day old baguettes to make slicing easier.

Provided by Diana 2

Categories     < 30 Mins

Time 30m

Yield 30 slices, 10 serving(s)

Number Of Ingredients 5

1/4 cup olive oil, I use a mix of regular and light olive oils
1 teaspoon garlic, minced
1 baguette, sliced 1/4-inch - 1/2-inch thick
kosher salt, sprinkling (optional)
fresh ground black pepper (optional)

Steps:

  • Mix olive oil and minced garlic in a heat-proof measuring cup. Microwave at half power for 30 seconds. Set aside.
  • Note: depending on the size of your baguette, you may have to double the garlic oil ingredients.
  • Preheat oven to 375*. Line a large baking sheet with parchment paper.
  • Slice the baguette, on the diagonal, into 1/4" to 1/2" thick slices.
  • Using a pastry brush lightly wipe both sides of the bread slices with garlic oil. Arrange on the baking sheet.
  • Sprinkle (one side only), lightly with kosher salt and black pepper (if using).
  • Bake for 10 minutes. Turn slices over and continue to bake for another 5 - 10 minutes or until golden in colour and crispy. The baking time will depend on the thickness of the slices and the amount of garlic oil used.
  • Remove from the baking sheet and let cool in a single layer on a cooling rack.
  • You can use these immediately, or allow to cool completely for storage in an airtight container.

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