Instead of creamed spinach, try this luxurious creamed kale on crunchy toasts.
1 pound Tuscan kale, stems discarded
2 tablespoons unsalted butter
2 garlic cloves, minced
Pinch of crushed red pepper
1 cup heavy cream
1/2 cup freshly grated Parmigiano-Reggiano
Freshly ground pepper
Twenty-four 1/2-inch-thick slices of baguette, oiled and toasted
In a large saucepan of salted boiling water, blanch the kale until just tender, 3 to 5 minutes. Drain and let cool slightly, then finely chop.
Preheat the broiler. In a large skillet, melt the butter. Add the garlic and cook over moderate heat, stirring, until just starting to brown, 2 minutes. Add the kale and crushed red pepper and cook for 2 minutes, tossing. Add the cream and bring just to a boil. Simmer over moderately low heat, stirring, until the cream has thickened, 5 minutes. Stir in 1/4 cup of the grated cheese and season with salt and pepper.
Spoon the kale on the toasts and sprinkle with the remaining 1/4 cup of cheese. Broil for about 2 minutes, rotating the pan as necessary, until the cheese is just melted and the kale is hot. Serve right away.
The creamed kale can be refrigerated overnight. Reheat gently before using.