Contributed by (Recipe adapted from “New York Metro Magazine” at http://newyorkmetro.com)

Ingredients

1 lb Kale
1/4 C extra-virgin Olive oil
6 cloves Garlic, sliced, plus one whole clove
2 tsp Red-pepper flakes
Salt and pepper, to taste
4 C Vegetable stock or water
1 1/2 C canned peeled Tomatoes with juice
4 large slices hard-crusted bread (try some of the Artisan breads available through Urban Harvest)

Instructions

Wash kale and remove any hard stems by folding leaves in half lengthwise and cutting or pulling the stem away from the leaves. Slice or tear leaves into one-inch pieces. Heat olive oil and sliced garlic in large skillet over medium heat. When the garlic turns golden brown, add the red-pepper flakes, kale, salt, and pepper, and cook for approximately 30 minutes. Add the vegetable stock or water and tomatoes with juice, and cook for approximately 15 minutes, stirring continuously, until the mixture is reduced. Toast the bread and rub each slice with the remaining clove of garlic. Place mixture on toast and serve as is or with a sunny-side up egg on top of each slice.

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