Makes 6


  • 2 tablespoons extra virgin olive oil
  • 6 (1/2 inch thick) slices country bread, about 3 inches long
  • Kosher salt
  • 2 ounces thick sliced bacon, cut into lardons
  • 1 small red onion, sliced
  • 1 bunch kale (about 10 ounces), tough stems removed, leaves coarsely chopped
  • Peperoncino
  • 1 cup grated Italian fontina (about 2 ounces)


Heat a large skillet over medium low heat. Add 1 tablespoon of the olive oil and swirl to coat the bottom of the skillet. Add the bread and turn to coat in the oil. Toast the bread, moving and flipping occasionally, until the bread is crispy and golden on both sides, about 4 minutes. Remove to a plate. Season all of the bread lightly with salt.

Add the remaining tablespoon of olive oil to the skillet over medium heat. Add the bacon and cook until the fat is rendered, 2 to 3 minutes. Add the red onion and cook until wilted, 2 to 3 minutes. Scatter in the kale, season with salt and a pinch of peperoncino. Toss to coat the kale in the oil. Add a few tablespoons of water, cover and cook, stirring occasionally, until wilted and tender, 10 to 12 minutes. Increase the heat to reduce away any liquid and dry out the bottom of the pan.

Top each slice of toasted bread with some of the kale mixture and return to the skillet. Sprinkle the tops with the fontina. Cover and cook until the cheese melts, about 2 minutes. Serve immediately.