Tuscan Kale and Lardo Crostini

TOTAL TIME: 1 hr
Prep: 35 min
Inactive Prep: --
Cook: 25 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
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

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.

Notes

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.

Explore More On

All Topics

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

5

Newest Ratings and Reviews

Read all 1 reviews

  • on May 24, 2014

    Flag

    This is an absolutely delicious appetizer. I cut the crostinis in half before serving to make them easier to eat and my guests just loved them. The California Sangiovese I served with it made the whole
    appetizer complete. Grazzia mile, Gabriele.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Taco Trip

Get Cooking Channel on your TV.