1 small baguette, cut crosswise into 1/4-inch-thick slices1-inch piece of green garlic, plus 2 or 3 tablespoons minced green garlic 1 bunch kale, stems removed, leaves torn or coarsely chopped Extra-virgin olive oil Coarse salt Pinch of crushed red pepper flakes Splash of red-wine vinegar Freshly ground pepper
Preheat oven to 350 degrees. Place bread on a large baking sheet. Transfer to oven until lightly toasted, about 10 minutes. Remove from oven and rub cut sides of bread with 1-inch piece of green garlic; set aside.
Wash and drain kale; do not dry. Heat 2 tablespoons olive oil in a large skillet over high heat. Add kale and cook, stirring to coat with oil; season with salt. Cover and reduce heat to medium, cook, stirring occasionally, until tender, 4 to 5 minutes. If leaves begin to scorch, add a splash of water to skillet.
Transfer kale to one side of skillet and add 1 tablespoon olive oil to bare side of skillet; add reserved minced green garlic and the red pepper flakes. When garlic is fragrant, stir to combine with kale. Remove skillet from heat and add vinegar; stir to combine. Season with salt and pepper; serve on toasted bread slices warm or at room temperature.