Kale bruschetta

Kale bruschetta

By
From
Scandinavian Christmas
Serves
8
Photographer
Lars Ranek

I love kale and use it as much as possible in season, so it’s a big part of my Christmas cooking. This recipe is great with cocktails.

Ingredients

Quantity Ingredient

For the kale

Quantity Ingredient
300g kale leaves, ribs removed
25g salted butter
1 leek, rinsed and chopped
2 garlic cloves, finely chopped
150g comte or vesterhavs cheese, grated

For the bruschetta

Quantity Ingredient
25g salted butter
16 small slices baguette

Method

  1. Rinse the kale in cold water. Squeeze the leaves to remove as much water as possible, then finely shred. Melt the butter for the bruschetta in a frying pan, add the bread, in batches if necessary, and fry on both sides until golden. Set aside. Add the butter for the kale to the same pan and sauté the leek and garlic for a few minutes, until softened but not browned. Add the kale and sauté for a further two or three minutes over a low heat. Remove from the heat and mix in the cheese. Divide the kale mixture between the bruschetta and serve with cocktails.
Tags:
Scandinavia
Denmark
Sweden
Norway
Christmas
baking
hygge
Christmas Eve
Christmas Day
cookies
gingerbread
seasonal
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