Makes 2 servings
2 tablespoons extra virgin olive oil
1 garlic clove, halved; one half minced, the other kept whole
3 cups packed cleaned baby kale leaves
Pinch of red pepper flakes
1 tablespoon good quality red wine vinegar
4 slices country-style bread
1. In a large, straight-sided saute pan set over medium heat, warm 1 tablespoon of the olive oil until it shimmers and add the minced garlic. When the garlic begins to take on color, add the kale leaves to the pan in batches, grabbing and rolling them with each addition, using tongs. Add the red pepper flakes, toss well, and cover. Cook until the kale has completely wilted to a dark green tangle, about 8 minutes, and drizzle with the vinegar.
2. Toast the bread, and rub each slice with the garlic half, and then drizzle with the remaining olive oil. Top with the kale and serve immediately.