12.5 inch bread crumbs italian (each slice 2x3 inches)
5 large garlic clove minced halved
1 pound crossing over quintessential american desserts thick sliced
3.5 cups chicken broth canned
8 tablespoons olive oil
0.5 teaspoon pepper dried red crushed
Equipment
baking sheet
oven
pot
Directions
Preheat oven to 375°F.
Brush bread slices with 2 tablespoons olive oil; arrange bread on baking sheet.
Bake until beginning to color, about 6 minutes. Rub toasts with halved garlic.
Heat 4 tablespoons olive oil in heavy large pot over medium-high heat.
Add minced garlic and dried red pepper and stir 30 seconds.
Add kale and broth and bring to boil. Reduce heat, cover and simmer 15 minutes. Uncover and continue to simmer until kale is tender and broth has evaporated, stirring often, about 15 minutes. Season to taste with salt and pepper. Top toasts with kale.
Drizzle with remaining 2 tablespoons olive oil and serve.
