Kale Bruschetta

It’s actually surprising that I don’t post more recipes about kale because I really LOVE kale. I literally eat it everyday. But here is a new take on it. This bruschetta is easy to make, and I serve it on toasted bread on top of a layer of low-fat cream cheese or goat cheese (we tried both and both are great).

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Recipe adapted from here.

Ingredients
1/2 bag of kale
2 cloves of garlic
3 tablespoons chopped capers
3 tablespoons chopped shallots
3 tablespoons chopped green olives
3 tablespoons chopped parsley
Juice of one lime
Salt and pepper
Cream cheese or goat cheese
Good quality bread

1. Bring a pot of water to boil on the stove. Once boiling, add the kale and boil until tender, about 5 minutes. Drain the kale, and use a spoon to press the extra water out. Chop the kale and garlic and place in a bowl. Add the other chopped ingredients – capers, shallots, olives, and parsley. Add the lime juice, salt, and pepper.

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2. Toast your bread and smear with cheese. Top with the kale mixture.

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