Creamy Kale Bruschetta

5 from 1 vote

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.

Prep Time15

Cook Time20

Total Time35

Course: Appetizers/Snacks

Cuisine: Italian

Servings:

Author: Rachel Gurk

Ingredients

1 baguette (made into crostini, see note)
1 tablespoon olive oil
16 ounces Tuscan kale
½ teaspoon kosher salt
1 clove garlic (about ½ teaspoon, or more to taste)
1 cup heavy cream
⅛ teaspoon freshly grated nutmeg (or ground nutmeg)
⅛ to ¼ teaspoon red pepper flakes (or to taste)
½ cup shredded Parmesan cheese (plus extra for garnish)

Instructions

Remove cream from refrigerator, measure out 1 cup, and set aside to warm up slightly.
Rinse kale well to remove any grit. Strip the leaves from the tough stems; chop the kale finely. You should have about 7 cups chopped kale, loosely packed.
16 ounces Tuscan kale
In a large skillet, heat olive oil over medium high heat. Add washed and chopped kale; season with salt. It’s okay if the kale is still wet because the water will steam the kale as it cooks. Sauté, stirring frequently, about 6 minutes, or until the kale is softened and fairly tender.
1 tablespoon olive oil, ½ teaspoon kosher salt
Add minced garlic and sauté 1 minute more, or until fragrant.
1 clove garlic
Turn heat down to medium low and add heavy cream, nutmeg, and red pepper flakes. Continue to simmer, until thickened slightly, about 10 minutes.
1 cup heavy cream, ⅛ teaspoon freshly grated nutmeg, ⅛ to ¼ teaspoon red pepper flakes
Remove from heat and stir in Parmesan cheese. Allow to cool slightly. Mixture will thicken slightly as it cools.
½ cup shredded Parmesan cheese
To assemble, spread kale mixture on bruschetta/crostini. Garnish with additional shredded Parmesan cheese, if desired.
Serve immediately.

Notes

How to make crostini: You can easily make your own crostini (3 ways) with a fresh baguette. This can be done ahead if you want. Crostini can also be purchased.
Kale: I find that Tuscan kale or lacinato kale is more tender than curly leaf kale. If you buy curly kale, you may have to cook it a bit longer. If you prefer, use baby kale or spinach leaves which will cook more quickly.
Make ahead: This appetizer is best served immediately. You can make the crostini (bread toasts) ahead of time; cool completely and store in an airtight container. The creamy kale mixture can be made a little ahead of time; keep warm over very low heat until you're ready to assemble the appetizers.

Nutrition

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