2 tablespoons olive oil, divided
1 large garlic clove, minced
Pinch of red pepper flakes
4 cups coarsely chopped kale leaves
Salt and pepper
10-12 ounces hot or sweet Italian sausage, casings removed
3/4 cup grated Parmesan cheese, divided
1 teaspoon dried oregano
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the minced garlic and red pepper flakes; saute for 30 seconds.
Add the chopped kale; use tongs to gently toss the kale with the oil.
Saute until all of the kale is wilted, about 3-4 minutes.
Season with salt and pepper. Transfer the mixture to a plate. Set aside.
Add the remaining tablespoon of olive oil to the skillet over medium-high heat.
Add the sausage and crumble it with a wooden spoon.
Cook until brown, about 5 minutes. Set aside.
Preheat the oven to 425 degrees F.
Line a baking sheet with foil.
In a bowl, combine the ricotta, 1/2 cup of Parmesan, and oregano; season
with salt and pepper. Spread the cheese mixture evenly over the cut side of
both bread halves. Then evenly top with the sausage and kale. Sprinkle the
remaining Parmesan over the top and evenly divide the Fontina on top.
Bake until golden and bubbly, 12-15 minutes. Cut into 4 pieces to serve.
Ciabatta bread has a crisp crust and a minimal amount of bready interior, making it a perfect
base for creating a quick and easy pizza. In this recipe a combination of ricotta and Parmesan
create a creamy base for the sauteed kale and Italian sausage over the crisp bread crust. It
makes a great lunch with a side salad or cut it into strips and served as an appetizer or a snack.
Ciabatta bread can vary greatly in size so you may need to adjust the amount of ingredients
accordingly. This recipe was made with a 14 x 4-inch bread and can serve 4 as a lunch entree.