Preheat oven to 350 degrees.

In a small pot, melt the butter with the oil and sliced garlic. Let the garlic steep in the oil mixture while you cut the bread.

Cut about ¼ off a baguette and slice thinly, about ½” thick, lengthwise. Cut the slices into strips and then into small cubes.

Toss the bread cubes in a bowl with the butter/oil mixture and then spread on a sheet pan. Toast the croutons in the oven for 10-12 minutes or until golden.

After they are cool, these can be kept in an airtight container for 3-4 days.

Note; you can substitute other spicy chili paste, hot sauce or even dried chili powder if you do not have sambal sauce.

Cut the tangerines into supremes, reserving the juice. How to: with a sharp knife, cut the peel and all the white pith off the outside of the tangerine. Then, holding the tangerine over a bowl to catch the juice, cut the segments from between the membranes of the tangerine. Place the cut segments in another bowl.

Wash the kale and pat dry. Pull off the stems off the Tuscan kale and stack the leaves. Hold them tightly and cut into a chiffonade (thin strips). Do the same with the purple kale.

In a large bowl, toss the cut kale with the tangerines segments, croutons and mint. Add the dressing to taste and gently combine.