Go Back

Creamed Kale Crostini

MAKE AHEAD The creamed kale can be refrigerated overnight. Reheat gently before using.
Course: Appetizer
Servings: 2 -4
Author: Hip Foodie Mom


  • 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


  • 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!