Kale Crostini

12 ½ – inch thick Italian baguette bread slices
4 garlic cloves, minced
1 bunch kale, stems removed, chopped
4 tablespoons extra virgin olive oil
1/2 teaspoon red pepper flakes
2 cups chicken or vegetable broth
Sea salt and pepper to taste
Freshly grated Asiago cheese

1. Heat oven to 375°F. Brush bread with 2 tablespoons oil, arrange on a baking sheet, and bake for 6 minutes. 
2. Heat 2 tablespoons oil over medium-high heat in a large pot. Add garlic and pepper flakes and stir for about 10 seconds. Add kale and broth, bring to a boil, reduce heat, and cook for 15 minutes or until kale is tender. Season with salt and pepper.
3. Drain in a colander and top toasts with mounds of kale. Top each slice with Asiago.