Farm Direct Coop Recipesor. . . what you can do with your share!

I usually use Kale in soup, but it’s not exactly been soup weather lately!  This is from the Chez Panisse Cafe Cookbook by Alice Waters.

• 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
• olive oil
• salt & pepper
• pinch of crushed red pepper flakes
• splash of red-wine vinegar

1. Preheat oven to 350 degrees
2. Place bread on large baking sheet.  Transfer to oven until lightly toasted, about 10 minutes.  Remove from oven and rub cut sides of bread with 1 clove of garlic.  Set aside.
3. Chop remaining 3 cloves garlic; set aside.  Wash and drain kale – do not dry.  Heat 2 Tbl olive oil in large saucepan over high heat.  Add kale and cook, stirring until coated…season with salt.  Cover and reduce heat to medium, cook, stirring occasionally, until tender, about 4-5 minutes.  If leaves begin to scorch, add a splash of water.
4. Transfer kale to one side of skillet and add 1 Tbl olive oil to other side.  Add chopped garlic and red pepper flakes.  When garlic is fragrant, combine with kale.
5. Remove skillet from heat, add vinegar; stir to combine.  Season with salt and pepper; serve on toasted bread slices warm or at room temperature.

Serves 4.