Boiled Kale on Toast

Page 162

| Course Type: Main Courses

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Recipe Reviews

I was so intrigued by southercooker's review that I had to push on with my boiled kale. How could soggy toast make boiled kale better?

It was amazing! I didn't have the peasant-style bread, and had to make do with a slice of whole-grain sandwich bread, but it was still great. I used about 1/2 slice of prosciutto, and some Parmesan, and lots of black pepper.

This isn't pretty food that you'd want to serve guests, but for a tired friday after 12 hours in the office, it was heaven.

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I used some left over collards (which I substituted for the Kale as suggested in the recipe) to make this for my breakfast this morning. I decided to try two of the four ways with my leftovers. This one was fantastic. I've always enjoyed the "pot liquor" on my cornbread but would have never thought to serve collards or kale on thick chewy toasty, garlicky pieces of bread. I used shaved pieces of Parmesan instead of Romano and that with the fresh cracked black pepper was so good.

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