Preheat oven to 375°F. Brush 12 thick bread slices with 2 tablespoons olive oil; arrange bread on baking sheet; bake until beginning to color, about 6 minutes. Rub toasts with 1 halved garlic clove. Heat 4 tablespoons olive oil in heavy large pot over medium-high heat. Add 4 cloves minced garlic and ½ tsp crushed dried red pepper and stir 30 seconds. Add 1# sliced kale leaves and 1 c. chicken broth (or vegetable boulion) and bring to boil. Reduce heat, cover and simmer 15 minutes. Uncover and continue to simmer until kale is tender and broth has evaporated, stirring often, about 15 minutes. Season to taste with salt and pepper. Top toasts with kale. Drizzle with 2 tablespoons olive oil and serve.