Empty Nest Mummy

Curly Kale is one of our new family favourites.

Correction: Mum and Dad have always loved it; the infants have finally decided they do too, so, whoop! whoop! it’s back on the menu! (minus the chilli for the infants, but I am working on this …. imagine evil laugh here)

This recipe for Curly Kale Crostini uses 200g of kale; it’s such a great thing to use as leftovers that you could easily double this and have the kale with pasta and peas (a big hit here) for dinner the next day. Or go crazy and make even more (with or without the chilli), as its yummy with a bit of feta cheese and a pitta bread for Mummy’s lunch too!

…just make sure you use a big pan as the kale takes up lots of space!

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Print Recipe

Curly Kale Crostini

A super, quick and easy starter. You can do most of it in advance, so it's great for drinks parties too. Really healthy and a great way of using up leftover bread!

Prep Time

10 minutes

Cook Time

25 minutes

Servings

16 crostini

Ingredients

• 1/2 loaf French bread (preferably yesterday's)
• 200 grammes curly kale
• 3 good glugs olive oil
• 1/2 red onion (optional)
• 1/2 small red chilli (optional)
• a few thin shavings Parmesan or Pecorino cheese (optional)

Prep Time 10 minutes Cook Time 25 minutes Servings 16 crostini Ingredients 1/2 loaf French bread (preferably yesterday's) 200 grammes curly kale 3 good glugs olive oil 1/2 red onion (optional) 1/2 small red chilli (optional) a few thin shavings Parmesan or Pecorino cheese (optional)

Instructions

1. Heat the griddle pan on a medium heat.
2. Slice the French bread into think rounds and pop on the hot griddle. Heat for around 5 minutes until starting to get pretty griddle-marks; turn over and do the other side.

   
3. Heat olive oil in a big pan.
4. While the pan is heating, finely slice the red onion and dice the chilli (if using); wash and finely shred the Curly Kale, discarding any really stalky bits.
5. Add the red onion and diced chilli to the bit pan and soften over a medium heat for about 2 minutes.
6. Add the Curly Kale, and a twist of salt and pepper, and cook on a medium heat, stirring occasionally to prevent it sticking or burning. This will take around 15 to 20 minutes depending on whether you like your Curly Kale 'al dente' or soft.

   
7. Once cooled slightly, spoon some Curly Kale mixture onto each piece of bread. Add a shaving of Parmesan or Pecorino to the top if you like. Enjoy!