Kale Crostini

Kale is like some crazy prehistoric spinach.   I don’t know why broccoli rabe gets all the spotlight while kale is relegated to garnish at crappy salad bars or buffets.


  • 1 loaf of italian bread
  • 1 bunch of kale
  • 2 tablespoons of diced pancetta or 2 strips bacon
  • 3 cloves garlic
  • ½ tsp peperoncino (crushed red pepper)
  • Splash or two of olive oil
  • 1 tsp balsamic vinegar
  • Salt and pepper to taste

Preparation instructions:

  • Slice the bread into ¼ inch rounds, brush a little olive oil on and toast in 375 degree oven for 10 minutes or until it just starts turning gold.
  • Over medium heat, crisp up the pancetta in a little olive oil
  • Rinse, dry and finely chop the kale
  • Slice the garlic thinly, lower heat in pan and add to the pancetta. Make sure you watch that it doesn’t burn.
  • When garlic looks a little translucent, crank up heat to high and add  kale with a little salt and cover.
  • When the kale is wilted remove cover and let all the extra moisture cook off.
  • Add the remaining spices, and the vinegar.
  • Allow liquid to reduce and place little mounds onto the toast.
  • Sprinkle some cracked sea salt on top, the little crunchy salt bombs add a nice little surprise.
  • Serve warm.


We also tried this using white beans instead of the pancetta, and surprisingly it may have been even better.  Just don’t tell the pig!