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

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Creamed Kale Crostini

MAKE AHEAD The creamed kale can be refrigerated overnight. Reheat gently before using.

Course: Appetizer

Servings: -4

Author: Hip Foodie Mom

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