Grilled Kale Toasts
© Con Poulos
How to Make It
Step 1
Preheat a cast-iron grill pan. In a large bowl, whisk the yogurt with the 6 tablespoons of olive oil, the lemon juice and mustard. Season with salt and pepper.
Step 2
Working in 2 batches, grill the kale over moderate heat, turning, until lightly charred, about 3 minutes per batch. Transfer to a work surface. Discard the ribs and chop the kale. Add to the yogurt dressing and toss to coat evenly.
Step 3
Brush one side of each bread slice with oil and grill oil side down until golden, about 5 minutes. Rub the grilled sides with the cut garlic. Top with the kale and cheese and arrange on a platter. Serve warm.
Make Ahead
The dressing can be refrigerated overnight.
Suggested Pairing
Pair these easy toasts with a crisp and peppery Austrian white.
