The recipe calls for Dinosaur Kale which is darker and crinklier. Regular kale can be used also.
½ pound dark (black) or green kale* ½ cup thinly sliced onions*
3 tablespoons extra virgin olive oil Salt
Pinch of crushed red pepper
Separate the kale into leaves and remove the thick stem from the center of each leaf. Shred the leaves ¼ inch wide. Wash the leaves thoroughly and drain them well, preferably in a salad spinner.
In a medium-size skillet, heat the olive oil over medium heat. Add the garlic cloves and cook until golden brown, stirring, about 2 minutes. Add the onions and cook until wilted, about 2 minutes. Add the kale, season lightly with salt, and add the crushed red pepper. Reduce the heat to low and cook the kale, stirring often, until very tender, about 30 minutes. If the kale begins to stick to the skillet, add a tablespoon of water and continue cooking. Serves 6.
Bruschetta (Bruschetta means “little burnt ones”)
6 ½ inch-thick slices of a baguette* Extra virgin olive oil
1 large garlic clove, peeled
Preheat the oven to 450°. Arrange the bread slices in a single layer and bake until golden brown and crispy around the edges, 6 to 8 minutes. Brush with olive oil and rub with the garlic clove lightly over one side of the bread to flavor it.
Serve the bruschetta as soon as possible after toasting, with the kale topping.
From Lidia’s Italian Table – Lidia Matticchio Bastianich – 1998
* Ingredients can be found at the market