courtesy of Daniel Pattterson, Bon Appetit
Just a couple of chopped anchovy fillets deepen the flavor of this simple starter.
It would also be fantastic if you added some white beans to the mixture (canned are fine)Ingredients
1 14-ounce bunch black kale
12 1/3-inch-thick diagonal baguette slices
5 tablespoons extra-virgin olive oil, divided
3 garlic cloves, thinly sliced
2 oil-packed anchovy fillets, chopped
1 ounce Pecorino Romano cheese, shaved with vegetable peeler into stripsMethod
- Cut stems from center of each kale leaf; discard stems. Bring large pot of salted water to boil. Add kale leaves and cook just until kale is tender but still bright green, 3 to 4 minutes. Drain well. Coarsely chop kale.
- Preheat oven to 400°F. Arrange baguette slices in single layer on rimmed baking sheet; brush slices on top side with 2 tablespoons oil. Sprinkle lightly with salt and pepper. Toast in oven until pale golden, about 12 minutes. Cool toasts on baking sheet. DO AHEAD: Kale and baguette toasts can be made 4 hours ahead. Let stand at room temperature.
- Heat remaining 3 tablespoons oil in large skillet over medium-high heat. Add garlic and anchovies; stir 1 minute. Add chopped kale and sauté until heated through, 3 to 4 minutes. Season to taste with salt and pepper.
- Mound kale mixture atop toasted baguette slices, dividing equally. Top kale with cheese shavings. Arrange crostini on platter and serve.