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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.