Take a page out of the Spanish shepherding culinary repertoire, and make a meal this traditional Spanish tapa out of crispy breadcrumbs, chorizo, and hearty vegetables.
that, like Parmigiano-Reggiano, is a product with a Protected Designation of Origin status in the EU. It is most commonly available in sweet and hot varieties; you can use either one, but I prefer the sweet stuff here.You will need a large cast iron pan for this recipe. Start by rendering the fresh pork belly in a healthy amount of olive oil with the smashed cloves of garlic. The garlic is there to infuse its flavor into the oil and will be discarded later on in the process.
Next goes in the kale; take the skillet briefly off the heat when you add the greens to the skillet, because it will spatter and spit a little. Cook the kale until it just begins to wilt—you want it to still have some texture as well—and then get the veg out of the pan. It's time for the main event: the bread.Arrange the bread pieces in a single layer in the skillet, and if you haven't already sprinkled the pieces with water, do that now.
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