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MARIO BATALI Black Kale & Ricotta Bruschetta with Salumi

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Make this elegant appetizer in just 4 simple steps!

ingredients
BLACK KALE & RICOTTA BRUSCHETTA WITH SALUMI
1 1/2 pounds black kale (Cavolo Nero kale)
6 tablespoons extra-virgin olive oil (divided)
6 cloves garlic (thickly sliced)
1 red fresno chile (thinly sliced)
3/4 cup fresh ricotta
6 pieces Italian peasant bread (grilled)
flaky salt (to taste)
Bresaola or salami (thinly sliced, to serve)

directions
Trim the kale, removing the tough stems and ribs and coarsely chop.
In a large pot, add 2 tablespoons oil, garlic and chile, and place over medium-high heat. Add the kale and saute for about 5 minutes, until it begins to wilt. Add 1/4 cup water, season with salt and cook until tender and the water has absorbed. Remove from heat and set aside.
In a small bowl, add the ricotta and remaining 1/4 cup oil and whisk until combined. Add 2 tablespoons of warm water to loosen the consistency, if needed.
Spread the ricotta on grilled bread and top with sauteed kale. Serve bruschetta with thinly sliced salumi such as Bresaola or salami.

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