GARLIC, KALE AND CHEESE CROSTINI
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
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
CROSTINI WITH KALE AND PARMESAN
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
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
GARLICKY KALE CROSTINI
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
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.
CANNELLINI BEAN SOUP WITH KALE AND GARLIC-OLIVE OIL CROSTINI
Provided by Dave Lieberman
Categories side-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Heat oil in a large pot. Add garlic and oregano and cook no more than a minute. Add tomato paste and vinegar, and cook another minute. Add beans and stock and bring to a simmer. Season with salt and pepper. Add kale and simmer, partially covered, for 1 hour. Season, to taste, again with salt and pepper before serving.
- Slice baguette on a heavy angle to create long slices. Toast in a toaster or in the conventional oven. Rub once or twice with half a garlic clove. Season a shallow plate of extra-virgin olive oil with salt and dip each side of bread into the oil. Serve as accompaniment to the soup.
BRAISED KALE CROSTINI
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
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.
TUSCAN PESTO-DRESSED PENNE WITH CRISPY KALE WITH GARLIC AND BROILED TOMATO CROSTINI
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield s: 4 to 6 servings
Number Of Ingredients 19
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.
KALE WITH TOMATO, GARLIC, AND THYME
Enjoy this saute as a side, toss with pasta for a main course, or serve on crostini -- kale goes with everything!
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 6
Steps:
- In a large skillet, heat 1 tablespoon olive oil over medium. Add garlic cloves, thinly sliced, and cook, stirring, until fragrant, 30 seconds. Add cherry tomatoes, quartered, and fresh thyme leaves. Cook until tomatoes begin to break down, 2 minutes. Add kale and cook until heated through, 2 minutes. Season with salt and pepper. Drizzle with 2 teaspoons oil.
Nutrition Facts : Calories 125 g, Cholesterol 1 g, Fat 7 g, Fiber 3 g, Protein 5 g
GARLIC KALE
A delicious, garlicky way to cook the underused, antioxidant rich kale!
Provided by Demara
Categories Side Dish Vegetables Greens
Time 15m
Yield 4
Number Of Ingredients 3
Steps:
- Tear the kale leaves into bite-size pieces from the thick stems; discard the stems.
- Heat the olive oil in a large pot over medium heat. Cook and stir the garlic in the hot oil until softened, about 2 minutes. Add the kale and continue cooking and stirring until the kale is bright green and wilted, about 5 minutes more.
Nutrition Facts : Calories 120.1 calories, Carbohydrate 12.2 g, Fat 7.5 g, Fiber 2.3 g, Protein 3.9 g, SaturatedFat 1 g, Sodium 48.8 mg
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