- 12 (1/2 inch thick) slices Safeway SELECT Artisan Sour Batard
- 4 tablespoons Safeway SELECT Olive Oil, divided
- 1 clove garlic, halved
- 3 cloves garlic, minced
- 1/2 cup minced fresh red bell pepper
- 1/4 teaspoon crushed hot chile flakes
- 1 pound kale, thick ribs and stems cut and discarded, leaves thinly sliced
- 2 1/2 cups O Organics chicken broth
- Salt and freshly ground pepper to taste
- Brush bread slices with 1 to 2 tablespoons olive oil and place on a baking sheet. Bake slices in a 375 degrees F oven until they start to turn golden, 6 to 8 minutes. Rub toasts with halved garlic clove; set aside.
- To a 10- to 12-inch frying pan over medium heat, add 2 to 3 more tablespoons olive oil. When oil is hot, add minced garlic, red bell pepper, and chile flakes; cook, stirring, until boldly fragrant, about 2 minutes. Add sliced kale and broth. Bring broth to a boil, then reduce heat to a simmer, cover and cook 15 minutes. Uncover, and continue cooking kale until tender and broth evaporates, about 30 minutes more. Add salt and pepper to taste.
- Spoon braised kale over toasts, about 1 rounded tablespoon each.