I know, I know. Who would recommend kale for a Super Bowl party? Let me be the first to raise my hand. (Though, I know some of you following me would raise your hands with me!) In my humble opinion, who wouldn’t want Parmesan topped kale at the party – any party for that matter?
Paired with bread and cheese, this is suitable even for the kale-skeptical individual. Plus, this crostini is so simple to make that there’s really no reason you couldn’t whip it up AND your favorite comfort foods. When there’s potato chips, buffalo wings (or seitan wings), taco dip, and all that other classic party food on the table, seeing a little green on there, too, could make things feel that much more comfortable.
Sautéed kale with garlic, a little lemon and chili pepper flakes is a go-to for me. Ready in just under ten minutes if you’re efficient with your prep, this dish looks way more decadent than it actually is. It’s a true testament to the fact that if you have quality ingredients, you only need to execute a few simple steps when you pair those ingredients well. The complexity here lays in the flavor of the individual components themselves, and the cooking techniques you choose to use. (Which reminds me, feel free to pop these in the oven right before serving if you desire the Parm. to melt itself over the bread.)
Anyway, no matter which team you’ll be rooting for, let’s all root for this kale-inclusive recipe to make it to your party. Trust me, it’s a guaranteed winner.
- -1 baguette, sliced 1/2-inch thick
- -2 Tbsp. extra-virgin olive oil, plus more to brush bread
- -6 cloves of garlic, minced
- -2 pounds kale, such as Lacinato kale, stems removed and leaves torn into 1/2-inch, bite-sized strips
- -1/2 large lemon, squeezed
- -1 tsp. crushed red chili pepper flakes
- -Salt and ground pepper, to taste
- -1 small wedge Parmesan
- Set oven to broiler. Brush baguette slices with olive oil and place on baking sheet. Season with salt and pepper. Place in oven and broil until edges are brown and outsides are crisp. Remove, and transfer off the sheet to cool.
- In a large skillet, place the 2 Tbsp. of oil over medium heat. Add garlic and cook for a minute, stirring frequently. Toss in kale and stir as the kale begins to wilt. After about three minutes, once kale is wilted down, season with salt and pepper, and add chili pepper flakes. Stir in 1/3 cup of water.
- Bring to a low simmer and cook until kale is tender, 3-6 minutes. Add lemon juice to the pan, and stir. Remove from heat.
- Top each slice of baguette with kale. Use a peeler to shave Parmesan on top. Serve.