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Kale and Pecorino Crostini


Kale and Pecorino Crostini Recipe

Ingredients:
  • 1 14-ounce bunch black kale*
  • 12 1/3-inch-thick diagonal baguette slices
  • 5 tablespoons extra-virgin olive oil, divided
  • 3 garlic cloves, thinly sliced
  • 2 oil-packed anchovy fillets, chopped
  • 1 ounce Pecorino Romano cheese, shaved with vegetable peeler into strips
Directions:
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Rank

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