By Clif Family
This bistro-style bruschetta dish from Northern Italy combines sweet, tender kale and radishes with hard-boiled eggs.
- 1 rustic bread loaf from your favorite bakery
- 4-5 cloves of garlic, chopped; reserve 1 clove for brushing on bruschetta
- 2 bunches of kale
- 6 farm fresh eggs
- 1 bunch of radishes (French Breakfast, Easter Egg or Watermelon are our favorites)
- 1 small jar high quality anchovies packed in olive oil
- 1 tsp crushed red chili flakes
- 4 Tbsp extra virgin olive oil, plus more for bruschetta
- 1 Tbsp fresh lemon juice
- Sea salt to taste
- Pre-slice bread and leave out uncovered. You’ll want bread slightly stale before grilling to maintain crunchy texture after bread is toasted.
- In a medium sauce pot, bring water up to a boil. Place egg carefully in water and cook for exactly nine minutes. Remove from water and transfer to ice bath.
- Once completely cool, peel eggs and use an egg slicer or sharp knife to cut eggs into uniform slices and set aside.
- Wash and cut kale, stem and all into larger pieces to be sautéed. In large sauté pan, add 4 cloves of chopped garlic, chili flakes and 4 TBSP of extra virgin olive oil. Over medium heat frequently stirring with a wooden spoon, lightly brown garlic to infuse flavor into oil, but NOT burning. To stop cooking process, add whole filets of anchovies and breakup in oil using wooden spoon.
- Once anchovies are incorporated, add kale and sauté quickly to wilt kale over high heat. Once kale is wilted check for seasoning as anchovies vary in salt content, it may not be necessary to season additionally with salt. Add lemon juice and set kale aside keeping warm in sauté pan until ready to serve.
- Prepare radishes by slicing thinly on a mandolin or by using a sharp knife.
- Prepare a BBQ grill or grill pan. Make sure pan is preheated before grilling bread to ensure a proper toast. Grill bread dry to desired toast level and set aside.
- Brush grilled bread with clove of garlic and drizzle extra virgin olive oil on each side. To assemble, redress kale in pan with oil and cooking juices and drape over bruschetta so that juices absorb into grilled bread.
- Top with slices of egg and radish and a sprinkle of coarse texture sea salt.
Pair with Gary's Improve Howell Mountain Zinfandel by Clif Family