KALE & GREEN GARLIC BRUSCHETTA

Green or “wet” garlic is the garlic from the first crop of the season. Soft and delicious, it is excellent spread on toast.

SERVES: 4     PREP: 25 MINS     COOK: 25 MINS

1 green garlic bulb

3 tablespoons olive oil

4 slices sourdough bread or multigrain bread

1 cup shredded kale

1 tablespoon balsamic vinegar

2 teaspoons pomegranate molasses

sea salt and pepper, to taste

1. Preheat the oven to 375°F. Put the garlic bulb onto a piece of aluminum foil, drizzle with 1 tablespoon of the oil, then wrap the foil around it and seal well. Put onto a baking sheet and roast in the preheated oven for 20 minutes, or until the bulb feels soft when squeezed.

2. Meanwhile, preheat a ridged grill pan. Cut the bread slices in half, brush one side of each with a little oil, then cook the bread, oiled-side down, in the hot pan for 2 minutes. Brush the top with the remaining oil, then turn and cook the second side until golden brown.

3. Unwrap the garlic, peel away the outer casing from the bulb, separate the cloves, then remove any of the tougher skins. Crush the creamy, soft garlic to a coarse paste, using a mortar and pestle. Mix the paste with any juices from the foil, then thinly spread on the grilled bread and keep warm.

4. Heat a dry, nonstick skillet, add the kale, and cook over medium heat for 2–3 minutes, until just wilted. Mix in the vinegar, molasses, and a little salt and pepper. Arrange the bruschetta on a cutting board, spoon the kale over it, and serve.

per serving: 278 cal / 1.3g fat / 1.7g sat fat / 35.4g carbs / 3.6g sugars / 1.4g salt / 4.8g fiber / 7.3g protein

GO GREEN

Green, leafy vegetables, such as kale, Swiss chard, and cabbage, are rich in iron and contain the pigment chlorophyll, which helps to increase the oxygenation of the blood.