Kale & Broccoli Bruschetta
Use up some of those kitchen scraps, including kale and broccoli stems, and mix with savory olives, fresh tomatoes and herbs to create this delicious and healthy bruschetta.
Servings: 4
Ingredients
- 1 cup peeled/finely chopped broccoli stalks (use vegetable peeler for easier peeling)
- 1 cup kale ribs, finely chopped
- 5 Tb. extra-virgin olive oil
- 1/4 tsp. kosher salt
- 1/2 cup chopped herbs (parsley, rosemary, basil) (use whatever you have)
- 1/4 cup green olives, minced
- 4-6 yellow & red small tomatoes, diced
- 1 small garlic clove, peeled & finely minced
- 2 tsp. fresh lemon juice
- 1 pinch black pepper (add more to taste)
- 1 medium baguette, cut into 1/2" slices
- 1/4 cup Feta or goat cheese crumbles (optional)
Instructions
- In a medium saucepan, bring water to boil. While waiting, fill a medium-size bowl with water and a few ice cubes; set aside. Once water boils, carefully drop in broccoli/kale pieces and blanch (see notes) for about 30 seconds.
- Using a slotted spoon, transfer broccoli/kale to ice water and soak about 1 minute. Drain and pat dry the pieces with a towel, then transfer to a non-stick skillet and mix in 2 Tb. olive oil and 1/4 tsp. kosher salt.
- Cook the mixture over medium/low heat for 6-7 minutes, until soft. Turn off heat and add remaining olive oil, olives, tomatoes, garlic, herbs and lemon juice. Mix and season to taste.
- Toast or grill bread slices. Top with the warm mixture, drizzle with olive oil and/or sprinkle with cheese then serve.
Notes
Blanching reduces toughness/bitterness and helps to retain the bright green color of your veggies. If you don't have time, though, cook the finely chopped greens over very low heat with an additional tablespoon of oil and little more salt, for a longer time, to achieve softer, less bitter pieces.
Feel free to toss in whatever you have - beet greens, collard stems, broccoli leaves, spinach, different herbs, some cheese, etc.