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
- 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!