1 Bunch black kale
1/8 cup extra-virgin olive oil
3 cloves garlic, sliced, plus one whole clove
1 teaspoons red-pepper flakes
Salt and pepper, to taste
2 cups vegetable stock or water
3/4 cups canned peeled organic tomatoes with juice
4 large slices hard-crusted, firm-crumbed Italian or French peasant bread
Wash kale and remove any hard stems by folding leaves in half lengthwise and cutting or pulling the stem away from the leaves.
Slice or tear leaves into one-inch pieces.
Heat olive oil and sliced garlic in large skillet over medium heat.
When the garlic turns golden brown, add the red-pepper flakes, kale, salt, and pepper, and cook for approximately 30 minutes.
Add the vegetable stock or water and tomatoes with juice, and cook for approximately 15 minutes, stirring continuously, until the mixture is reduced.
Toast the bread and rub each slice with the remaining clove of garlic.
Place mixture on toast and serve as is or with a sunny-side up egg on top of each slice.