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
  • 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 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Lardo Crostini

Recipe courtesy of Debi Mazar and Gabriele Corcos

Tuscan Stuffing

Recipe courtesy of Debi Mazar and Gabriele Corcos

Crostini with Porcini and Stracchino

Recipe courtesy of Debi Mazar and Gabriele Corcos

Chicken Liver Crostini

Recipe courtesy of Debi Mazar and Gabriele Corcos

Super Tuscan Panino with Soppressata and Marinated Artichokes

Recipe courtesy of Debi Mazar and Gabriele Corcos

Pork Chops with Black Kale

Recipe courtesy of Debi Mazar and Gabriele Corcos

Zuppa di Lenticchie with Salame and Crostini

Recipe courtesy of Mario Batali

Zuppa di Porcini with Mascarpone Crostini: Porcini Soup

Recipe courtesy of Mario Batali

On TV

Unwrapped 2.0

10am | 9c

Unwrapped 2.0

10:30am | 9:30c

Food: Fact or Fiction?

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Burgers, Brew & 'Que

3:30pm | 2:30c

Burgers, Brew & 'Que

4:30pm | 3:30c

Man Fire Food

5:30pm | 4:30c

Man Fire Food

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Man Fire Food

8pm | 7c

Man Fire Food

8:30pm | 7:30c

Man Fire Food

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Man Fire Food

12am | 11c

Man Fire Food

12:30am | 11:30c

Man Fire Food

1am | 12c

Man Fire Food

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

Trending Videos

Brunch Bonanza

So Much Pretty Food Here