Creamed Kale and Mushroom Toasts

1. 1

   Bring a large saucepan of water to a boil.

2. 2

   Add the kale and cook until just tender, about 2 minutes.

3. 3

   Drain, pressing out the excess water.

4. 4

   Using a 1 1/2-inch round cookie or biscuit cutter, punch out 32 rounds from the brioche slices (you can save the scraps to toast and grind for bread crumbs).

5. 5

   In a large skillet, melt 2 tablespoons of the butter.

6. 6

   Add half of the brioche rounds and toast over low heat, turning once, until golden, 3 minutes.

7. 7

   Transfer the rounds to a work surface.

8. 8

   Wipe out the skillet.

9. 9

   Add 2 more tablespoons of butter and let it melt.

10. 10

    Add the remaining brioche rounds and toast.

11. 11

    Wipe out the skillet and melt the remaining 2 tablespoons of butter in it.

12. 12

    Add the shallots, garlic and thyme and cook over moderate heat, stirring, until softened, about 4 minutes.

13. 13

    Add the mushrooms and cook until just tender, about 5 minutes.

14. 14

    Add the kale and cook, stirring, for 2 minutes.

15. 15

    Add the sherry and cook until evaporated.

16. 16

    Add the cream, season with salt and pepper and cook until thickened, about 5 minutes.

17. 17

    Stir in the parsley.

18. 18

    Spoon the mixture onto the toasts and serve warm.

* Per serving · 4 servings · Values may vary.