St. Patrick’s Day is here again! You might be thinking about trying your hand at some soda bread or maybe whipping up some irish butter spread… mmmm. Either way, we like to stick with the things that are naturally green around here at Slice of Life!
Like this kale crostini. It’s healthy and a little rich, with a hefty dose of garlic. Your family will love it along side that corned beef for dinner, or whatever you choose to have to celebrate this lucky day.
It starts with some garlic-rubbed toasted bread. Just cut one end off a fresh garlic clove and rub it all over the bread while it’s still a bit warm from the oven or toaster. You’re nose will know when you’ve rubbed enough on the bread. Mmmm!
Then make the sautéed kale (which comes together pretty quickly):
Build your crostini. The trick is to put a little bit of cheese down first (we used Organic Valley Raw Sharp White Cheddar here) add some kale, then top with more cheese.
The cheese on the top and as a base acts like the glue that keeps the kale leaves from falling off after each crunchy crostini bite. I use the same trick when we make homemade pizza.
Then you just pop it under the broiler and wait the long 2 minutes for that cheese to melt. The garlic really makes this extra delicious. The cheese doesn’t hurt either. Happy St. Patty’s Day!
- Baguette or french bread, sliced
- 1 tablespoon olive oil
- 2 cloves garlic
- 1/4 red onion
- pinch or two red pepper flakes
- 2-3 cups finely chopped kale, tough stems removed
- squeeze of 1/2 lemon (optional)
- raw Irish white cheddar cheese, or any kind of white cheese
- Slice the bread at a slight diagonal (not necessary, but looks pretty) and toast in the toaster until lightly toasted.
- Take one clove of garlic and cut off the end. Rub the garlic, cut side down, on the toasted bread slices until fragrant. Set aside. Finely chop the other clove of garlic and the onion.
- In a large pan set over medium heat, heat the olive oil until warm. Add the chopped garlic and onion and cook until slightly soft, 3-4 minutes. If they are getting too brown, turn the heat down. Add the red pepper flakes and sauté until fragrant. Add the kale and cook until the kale is soft, about 5-10 minutes.
- Let cool for a few minutes and preheat the broiler.
- Taste and add the squeeze of lemon if the greens are a little bitter.
- To make the crostini, top each slice of bread with a few pieces of cheese. Layer a tablespoon or two of the sautéed kale on top of that. Add an additional few pieces of cheese on top of the kale.
- Put the layered toasts on a baking sheet or oven proof platter and toast until the cheese is melted, about 2-3 minutes.