River Cottage

To make the crostini slice the bread thinly (about 5mm), drizzle a baking tray with olive oil and place the bread on the tray and drizzle with a little more oil and sprinkle with flaky sea salt. Bake in an oven preheated to 200C for about 8 minutes or until golden.

Blanch the kale in boiling water for two minutes remove using a draining spoon and refresh in ice cold water. Once cold drain and squeeze out the water and set the kale to one side.

Heat the oil and butter in a pan when hot add the onion and garlic and cook over a gentle heat until the onions have softened and become translucent. Add the port, thyme and seasoning and continue cooking until the port has reduced to just a glaze. Add the cream and reduce by half.

Squeeze the kale into a tight ball to remove as much water as you can. Cut the ball of kale in half and very finely shred the kale. Add to the pan of onions and cream and heat through gently, check the seasoning and adjust if necessary.

Top the crostini with the creamed kale.