Kale and mushrooms bruschetta


6 slices of bread for bruschetta
100g kale
half scallion
80 g of champignon
80 g of chiodini mushroom
1 tbsp pine nut
2 tbsp balsamic vinegar
2 tbsp soy sauce
2 tsp black sesame seeds
  • 2 pans
  • cutting board
Mushrooms: cook for 3 minutes the two different kind of mushrooms in a pan with tbsp of oil. Then add soy sauce and black sesame seeds and cook for 2 more minutes.
Kale: brown the scallion with 2 tbsp of olive oil and then add the kale previously chopped on the cutting board. Pour the balsamic vinegar, salt and pepper, stir the vegetables and cook them for 5 minutes.
Toast the bread and put mushrooms and kale on top. Finish with pine nuts and olive oil.
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