What’s For Dinner?
Tuscan Kale Bruschetta
(First star is lowest, fourth star is highest)
2002 GOLDEN WHISK AWARDS
(Our top 10 recipes of the year)
For a recent World Eats column, John Kessler researched Tuscan kale, which Mediterranean food authority Paula Wolfert calls "the best of all winter kales --- sweet, delicious, beautifully textured, versatile and easy to cook." Recognizable for its elongated, greenish-black, crenulated leaves, it's also known as cavolo nero ("black cabbage") and "dinosaur kale." He tried using it in a number of dishes but was particularly blown away by this simple appetizer.
Hands on time: 10 minutes Total time: 15 minutes Serves: 4
1 loaf ciabatta bread
2 tablespoons excellent extra-virgin olive oil
1 clove garlic, crushed or minced fine
2 ounces pancetta or guanciale, diced
1 bunch Tuscan kale (about 10 leaves), ribs removed and leaves slivered very thinly
1 small hot red pepper in brine, chopped fine (or one large pinch dried red pepper flakes)
Salt and freshly ground black pepper to taste
Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the garlic and the pancetta or guanciale. Toss briefly until aromatic, then add the kale. Continue tossing until the bits of pancetta start to curl and brown. Add the hot pepper and the seasonings. Divide evenly on the 8 toasts, heaping the greens a bit in the center. Serve hot or at room temperature.