Substitute Swiss chard or collard greens for the kale.Kale is the renegade cousin of the cabbage family. Its flavor is very mild, and it has frilly deep green leaves that look like a bouquet of flowers rather than a tight head. This topping adds a deep green hue to your antipasti options.
Makes 11/2 cups | Prep time: 15 minutes | Minimum cook time: 2 hours in a medium slow cooker
11/2 pounds kale
1/4 cup olive oil
4 garlic cloves, minced
1/2 to 3/4 teaspoon crushed red pepper flakes
3/4 cup Vegetable Stock, Chicken Stock, or purchased stock
Salt to taste
1. Rinse kale, and discard thick ribs and stems. Cut kale into 1/2-inch slices.
2. Heat oil in a deep saucepan over medium-high heat. Add garlic and crushed red pepper flakes, and cook for 30 seconds, stirring constantly. Add kale a few handfuls at a time, and stir. Cover the pan for 30 seconds, and then stir again. Continue until all kale is wilted. Scrape kale into the slow cooker.
3. Add stock to the slow cooker, and stir well. Cook on Low for 3 to 4 hours or on High for 11/2 to 2 hours, or until kale is almost tender. If cooking on Low, raise the heat to High. Cook kale uncovered for an additional 30 to 45 minutes, or until very tender. Season to taste with salt.
4. To serve, remove kale from the slow cooker with a slotted spoon, and mound on toasts. Serve warm or at room temperature.
Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it, covered, over low heat until warm, stirring occasionally.
Variation:
Substitute Swiss chard or collard greens for the kale.