1. Slice kale leaves in half crosswise. In a large, deep skillet or wok, heat 2 tablespoons extra virgin olive oil over med. Heat. Add crushed red pepper flakes and sliced garlic; cook, stirring, about 30 seconds (do not brown). Add kale, in batches if necessary, and sauté until just tender (but not completely limp). Remove from heat and season to taste with salt and pepper. Cover and keep warm.
2. Toast bread or grill until slightly crusty. Lightly brush with olive oil. Cut whole garlic cloves in half, rub over toast, and discard. Top toasts with cooked kale.