Print
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.

Categories:

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Lardo Crostini

Recipe courtesy of Debi Mazar and Gabriele Corcos

Bourbon-Soaked Peach and Lardo Crostini

Recipe courtesy of Claire Robinson

Tuscan Stuffing

Recipe courtesy of Debi Mazar and Gabriele Corcos

Lardo Pizza

Recipe courtesy of Barbuzzo Mediterranean Kitchen & Bar

Crostini with Porcini and Stracchino

Recipe courtesy of Debi Mazar and Gabriele Corcos

Pork Chops with Black Kale

Recipe courtesy of Debi Mazar and Gabriele Corcos

Crostini

Recipe courtesy of Michael Chiarello

Crostini

Recipe courtesy of Amy Cao

Cannellini Bean Soup with Kale and Garlic-Olive Oil Crostini

Recipe courtesy of Dave Lieberman

On TV

The Grill Iron

7:30am | 6:30c

The Grill Iron

8:30am | 7:30c

The Grill Iron

9:30am | 8:30c

Top 5 Restaurants

10:30am | 9:30c

Guilty Pleasures

11:30am | 10:30c

Guilty Pleasures

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Unwrapped 2.0

3:30pm | 2:30c

Cake Hunters

4:30pm | 3:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Cupcake Wars

11pm | 10c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Cake Hunters

2:30am | 1:30c