Ingredients
1 baguette
3 tbsp. extra-virgin olive oil
Coarse salt
ground pepper
4 clove garlic
2 lb. kale
2 tsp. fresh lemon juice
1 wedge Parmesan
Preparation
Step 1Preheat oven to 400 degrees. Arrange bread slices on a rimmed baking sheet. Brush with 1 tablespoon oil and season with salt and pepper. Bake until light golden brown, 8 to 10 minutes. Transfer to a wire rack to cool completely.Step 2In a large skillet, heat 2 tablespoons oil and garlic over medium-high until garlic is fragrant. Add kale and cook until wilted, about 5 minutes. Season with salt and pepper and add 1 cup water; cover and reduce heat to medium. Cook until almost all liquid has evaporated, 12 minutes. Uncover and cook until liquid is evaporated, 3 to 5 minutes. Toss with lemon juice.Step 3Top crostini with kale. With a vegetable peeler, shave Parmesan onto top.
