Bonberi

Toast bread until lightly brown. Thinly slice two cloves of garlic and sauté in about two tablespoons of olive oil. When fragrant, add thinly sliced kale and quickly sauté on medium heat until bright green, only about two minutes, then remove from heat. Let cool. Transfer greens to a food processor, add parsley and pulse until chunky. Slice the remaining garlic clove in half and rub into the toasted bread well. Brush each slice with olive oil. Season with sea salt and dried herbs, then spoon on the kale mixture. Top with micro greens and flaky sea salt and enjoy!