Braised Kale Crostini

Braised Kale Crostini
Photo by Leo Gong


  • ½ teaspoon dried crushed red pepper
  • 1 pound kale
  • 3 ½ cups canned low-salt chicken broth
  • large garlic cloves
  • 8 tablespoons olive oil
  • 12 1/2-inch-thick Italian bread slices

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 s...

View full recipe at Epicurious


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