Kale Bruschetta

1. Thinly slice that beautiful dark kale from Farmer and the Cook and Wash.
2. Mince up some garlic
3. Heat too much olive oil and when hot, throw in Kale and stir, adding garlic a few minutes later. Fry until the kale feels sort of dry, about 15 minutes. Add enough water to almost cover and cook partially covered for about 30 minutes until soft. Add salt and pepper to taste.

4. Meanwhile, slice some country style wheat bread into shy 1/3 inch slices.
5. When ready to assemble, use broiler to toast one side of bread, flip over, brush with olive oil and toast other. Rub with sliced garlic, spread green mixture on top and cover with shaved Romano.

Note: The next day I toasted some bread with left over Romano cheese and left over sliced almonds. Then i put the greens on top. This was also yummy.