crostini with kale and parmesan

1 baguette, sliced 1/2 inch thick
3 Tablespoons olive oil, divided
Course salt and pepper
4 garlic cloves, minced
2 lbs. kale, preferably Tuscan, stems removed, leaves sliced into 1/4-inch-thick strips
2 teaspoons fresh lemon juice
1 small wedge parmesan

1. Preheat oven to 400. Arrange bread slices on rimmed baking sheet. Brush with 1 Tablespoon oil and salt and pepper. Bake until light golden brown, 8 to 10 min.
2. In large skillet, heat 2 Tablespoons oil and garlic over medium-high heat, until garlic is fragrant. Add kale and cook until wilted, about 5 minutes. Season with salt and pepper and add 1 cup water; cover and reduce heat to medium. Cook until almost all liquid has evaporated, 12 minutes. Uncover and cook until liquid is evaporated, 3 to 5 minutes. Toss with lemon juice.
3. Top crostini with kale. With a vegetable peeler, shave parmesan onto top.

From MarthaStewart.com
~Jade H.