Looking for the perfect, crowd-pleasing appetizer when entertaining this holiday season? Look no further. This is it. And if this doesn’t convert the non-kale lovers out there, I don’t know what else will. They are a lost cause then.
But maybe keep trying. . because 
Creamed Kale Crostini
MAKE AHEAD The creamed kale can be refrigerated overnight. Reheat gently before using.
Servings: 2 -4
Ingredients
- 9 oz. family size 100% baby kale from Organic Girl; discard stems if desired
- 2 tablespoons unsalted butter
- 2 garlic cloves minced
- 1/2 teaspoon crushed red pepper
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmigiano-Reggiano + gruyere cheese + more for garnish
- Kosher salt
- Freshly ground pepper
- baguette slices oiled with extra virgin olive oil and toasted
- dijon mustard or stone ground mustard
- fresh parsley for garnish
Instructions
- In a large saucepan of salted boiling water, blanch the kale until just tender, 2 to 3 minutes. Drain, squeeze and let cool slightly, then finely chop.
- In a large skillet, melt the butter. Add the garlic and cook over moderate heat, stirring, until just starting to brown, 2 minutes. Add the kale and crushed red pepper and cook for 2 minutes, tossing. Add the cream and bring just to a slight boil. Simmer over moderately low heat, stirring, until the cream has thickened. Stir in the grated cheese and season with salt and pepper.
- Spread dijon or stone ground mustard on each toast and top with the kale. Garnish with more grated cheese and a little fresh parsley. Serve immediately and enjoy!
Recipe adapted from 
Or this 
Still shopping for some special people in your life? Check out these 
Happy Holidays!!
