2 tablespoons extra-virgin olive oil
3 large cloves garlic, chopped
1 bunch of kale or any dark green you prefer-throughly cleaned and
chopped into 2 inch pieces
1/2 teaspoon crushed red pepper flakes
1 1/2 tablespoons capers
24 pitted kalamata olives
salt and pepper to taste
8 slices jewish rye bread
1. Heat olive oil in large skillet over medium heat. Add garlic and cook for about 2 mins. until soft, but not brown. Add kale, red pepper flakes,capers and olives. Add salt if needed(olives are salty so be sure and check before adding salt.) Turn kale mixture to coat with oil. Cover and cook,stirring occasionally for 15 to 20 mins.
2. Transfer kale mixture to toasted vegan bread slices.
I know this sounds like a strange sandwich mixture,but do give it a try...I have one 19 yr.old veggie daughter and one 14 yr. old non-veggie daughter...I prepared this for myself and the veggie daughter meanwhile the non-veggie came home and asked to taste because it smelled so good. Now she request that I make this for her also...I may have another veggie-head (as my hubby call us) before long!!TRY!!