Reminiscent of spinach dip, creamy kale bruschetta will knock your socks off. Crisp bread topped with warm, creamy sauteéd kale, enhanced by a hint of garlic and nutmeg, make this appetizer irresistible.
In a large skillet, heat olive oil over medium high heat. Add washed and chopped kale. It’s okay if it’s still wet because the water will steam the kale as it cooks. Saute, stirring frequently, about 6 minutes, or until fairly tender.
Add minced garlic and saute 1 minute more, or until fragrant.
Turn heat down to medium low and add heavy cream, nutmeg, and red pepper flakes. Continue to simmer, until thickened slightly, about 10 minutes.
Remove from heat and stir in Parmesan cheese. Allow to cool slightly. Mixture will thicken slightly as it cools.
To assemble, spread kale mixture on bruschetta/crostini. Garnish with additional shredded Parmesan cheese, if desired.