Ingredients
12
1/2-inch-thick Italian bread slices (each slice about 2x3 inches)
5
large garlic cloves, 1 halved and 4 minced
1/2
tsp dried crushed red pepper
1
pound kale, thick ribs and stems cut away, leaves sliced
3
1/2 cups canned low-salt chicken broth
Directions
1.
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.
2.
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.
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