Classic Crostini with Tuscan Kale

Clean kale by removing leaves from internal stalk, and reserve stalks of smallest, most tender leaves. Place in large bowl filled with cold fresh water, drain in colander. Repeat this washing process until water runs clear and kale is sufficiently cleaned.

Fill larger soup pot halfway with water, and boil. As soon as bubbles come to surface, add salt to taste. Add kale and cook 10 minutes, approximately. Sometimes larger leaves will require longer cooking times, so be sure to taste leaves during cooking process. Once all leaves reach consistency desired (soft, but not over boiled), drain kale, or leave to cook another 2/3 minutes.

Drain cooked kale, and allow to drip off excess liquid for a few minutes.

While kale is cooking, use round biscuit cutter to cut 4 round shapes out of bread slices. 

Heat a grill pan and grill well on both sides of bread.  This passage can also be completed in broiler in oven if you don't have grill pan.  Both options work well.

Peel garlic clove and leave whole.  Set aside for use in following step.

On plate, place biscuit cutter in center. On the piece of toasted bread, rub both sides with peeled garlic clove. Place the bread shape back into the biscuit cutter (located on the plate), dress with salt and olive oil, and place a bunch of kale on top, just enough to reach slightly over the top of the biscuit cutter.

Dress generously with olive oil, salt and black pepper.  Serve promptly.