Rosemary Lentils Greens on Toasted Bread
Ingredients
- 3 cloves garlic, divided
- 2 tablespoons extra-virgin olive oil plus 4 teaspoons, divided
- ½ teaspoon crushed red pepper
- 2 tablespoons tomato paste
- 2 teaspoons chopped fresh rosemary
- 4 cups water
- 1 cup French green lentils (see Tips)
- 8 cups chopped kale (1-pound bunch)
- ¾ teaspoon kosher or sea salt
- 4 slices stale crusty bread (see Tips)
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