Recipe courtesy of Gabriele Corcos and Debi Mazar
Show: Extra Virgin
Tuscan Kale and Lardo Crostini
Total:
1 hr
Active:
35 min
Yield:
8 servings
Level:
Easy
Total:
1 hr
Active:
35 min
Yield:
8 servings
Level:
Easy

Ingredients

  • 1 bunch lacinato kale
  • Kosher salt and freshly ground black pepper 
  • 2 tablespoons extra-virgin olive oil 
  • 1 clove garlic, chopped, plus optional 1 whole clove for rubbing bread
  • 1/2 teaspoon crushed red pepper 
  • 8 medium slices Tuscan bread 
  • 16 thin slices of lardo

Directions

Remove the stems from the kale and rinse well.

Bring a pot of salted water to a boil and cook the kale about 5 to 10 minutes. Drain and shock under cold running water. Squeeze dry. Chop roughly, using your hands to remove any lumps or "knots" that might have formed while squeezing it, and set aside.

Saute the garlic in the olive oil over medium-high heat. Add the red pepper as soon as the garlic starts getting some color. Saute for an extra minute, then add the kale, season with salt and pepper and quickly toss around, about 1 minute. Remove from the heat and set aside.

Toast the bread and rub it lightly with the raw garlic, if using. Place a slice of lardo on each piece and finish with about 1 heaping tablespoon of the kale. Top with a slice of lardo. Enjoy with a glass of very young Sangiovese, possibly out of the barrel and never bottled.

Cook's Note

Lardo is fatback, cured with a mixture of sea salt, pepper, rosemary and garlic. The texture is silky and creamy and tastes slightly sweet and herbaceous. Lardo is available online and in specialty markets.

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