I actually first tried this at a restaurant in Boston where they served a crostini with kale and melted cheese. The bitterness of kale perfectly complimented the sharp yet gooey cheese, and the crunchy toast underneath completed the dish. Inspired, I tried it myself and was not disappointed!

On the side, I added some broccoli rabe (another bitter veggie that goes with the meal well) and chicken breast for protein. All in all, the meal was super quick to make yet filling and delicious. This dish is a must for if you feel like you’re getting into a rut with the same meal 100 times in a row, or if you can’t bear to eat raw kale in a salad.

Do it yourself:

• toast (I went with a sourdough, but to be extra healthy go for a whole grain option)
  • Add some raw kale.
  • Slice a nice sharp, flavorful cheese on there (I go with an aged pecorino)
  • Pop the toast into the oven and cook around 450 degrees F.
• steamed broccoli rabe
• grilled chicken breast