Cavolo Nero Bruschetta - cooking recipe

Ingredients

14 oz cavolo nero ( black kale )
3 tbsp olive oil
1 small celery stick, finely chopped
1 small onion, finely chopped
2 large cloves garlic, crushed
1 tsp rosemary, chopped
1 can (15 oz) cannellini beans, drained and rinsed
1/4 cup low sodium stock or water
10 thin slices pancetta
1 None baguette
None None Butter, for spreading
1/2 cup freshly grated Parmesan cheese, plus additional piece of Parmesan, for shaving
2 tbsp extra virgin olive oil
1 1/2 small bird's eye chili peppers, crushed or 1/4 tsp red pepper flakes
1 cup cherry tomatoes, halved

Preparation

For the kale, using a sharp knife, slice down either side of the leaf to remove central rib. Discard ribs and chop leaves. Cook in a large saucepan of lightly salted boiling water for 7 mins. Drain; refresh with cold water. Set aside to drain.
Heat 2 tbsp of the oil in a medium skillet on low heat. Add celery, onion and 1 clove of garlic; cover and cook gently for about 15 mins until vegetables are softened but not browned.
Add rosemary and beans; cook, uncovered, for 1-2 mins. Add stock or water; crush to a lumpy puree with a potato masher. Cook for 3-4 mins, stirring often, until thick and creamy. Season with a little salt. Remove from the heat.
Heat remaining 1 tbsp oil in a small skillet on medium heat. Cook the pancetta until golden. Drain on paper towels.
Cut baguette into five pieces then cut each piece in half horizontally. Toast until lightly golden. Cool slightly then spread with butter and sprinkle with Parmesan cheese.
Heat extra virgin olive oil in a clean skillet on medium heat. Add remaining garlic clove and chili pepper; cook for 1 min. Add cavolo nero; cook until heated through, turning often with tongs.
Spread bread with bean puree and top with tomatoes, cavolo nero and pancetta. Shave Parmesan cheese over top and serve immediately.