Boiled Kale on Toast

Page 162

| Course Type: Main Courses

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I used some left over collards (which I substituted for the Kale as suggested in the recipe) to make this for my breakfast this morning. I decided to try two of the four ways with my leftovers. This one was fantastic. I've always enjoyed the "pot liquor" on my cornbread but would have never thought to serve collards or kale on thick chewy toasty, garlicky pieces of bread. I used shaved pieces of Parmesan instead of Romano and that with the fresh cracked black pepper was so good.

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