Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Crostini di cavolo nero

Tuscan Kale Crostini

Name: Tuscan Kale Crostini
Yield: Serves 4 servings
Ingredients: 1 bunch Tuscan kale (cavolo nero); 1/4 cup black-eyed peas (about 50 grams); 1.75 oz bacon (about 50 grams); 1 baguette; 1 clove garlic; 4 tablespoons extra virgin olive oil; 4 pinches salt

rosso rubinian @rosso_rubinian

Italia

Today I want to share a recipe that’s a true journey through the flavors of Tuscan tradition: crostini with Tuscan kale, black-eyed peas, and crispy bacon. This dish is perfect for impressing your guests with a rustic and delicious appetizer.
The secret to these crostini is the quality of the ingredients and the care in preparation.
Tuscan kale, with its bold and slightly bitter flavor, pairs perfectly with the sweetness of black-eyed peas and the crunch of bacon.
Don’t overlook the olive oil—choose one with sweet notes and a hint of spiciness to balance the strong flavor of the kale, such as a mild extra virgin olive oil.
Every bite will be a burst of flavor.

rosso rubinian @rosso_rubinian

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Ingredients

Serves 4 servings

1 bunchTuscan kale (cavolo nero)
1/4 cupblack-eyed peas (about 50 grams)
1.75 ozbacon (about 50 grams)
1baguette
1 clovegarlic
4 tablespoonsextra virgin olive oil
4 pinchessalt

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Steps

1

Gather all your ingredients.
2

Start with the black-eyed peas: soak for 12 hours, then cook in cold water according to the package instructions.
Clean the kale by removing the stems, wash, and drain it.
Steam the kale until tender.
In a skillet, add the unpeeled garlic clove and sauté the kale briefly.
3

In a nonstick skillet, cook the bacon over low heat until crispy.
Slice the baguette and toast the slices in a skillet.
Assemble the crostini: top each slice with kale, black-eyed peas, crispy bacon, and finish with a drizzle of olive oil.

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rosso rubinian @rosso_rubinian

Published in the US on August 15, 2025 14:01

Italia

Ciao sono Barbara,Assaggiatore Certificato Olio EVOSommelier vino e olio extravergine di oliva. Assaggiatore di formaggi.Appassionata di cucina, affascinata dalla cultura orientale, cucino coreano.In viaggio visito mercati, mangio unicamente cucina locale, compro libri con ricette del posto..Seguimi su Instagram @rosso_rubinianSeguimi su Pinterest @rossorubinianSeguimi su Twitter @rosso_rubinian