• prep: 0 hr
  • cook: 0 hr
  • total: 0 hr
Print Save
  • servings:
  • Summary

    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

    Ingredients

    • 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

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    No nutrition facts currently available for this recipe

    OTHER RECIPES YOU MAY LIKE