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1
To prep the kale: Bring a large pot of salted water to a boil. Add the kale and cook until tender, about 4 to 5 minutes. Drain and shock the kale in ice water. Drain again and squeeze the leaves between your hands to remove as much water as possible. Repeat until leaves are dry.
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2
To make the kale salsa verde: Pound the herbs to a paste using a mortar and pestle or finely chop and smash with the back of your chef's knife. Transfer the herbs to a small bowl. Repeat process with kale, and transfer to the same bowl with the herbs. Next, crush the capers, garlic, and anchovy (smashing them together until they're cohesive but not a paste) then add them to the herbs. Stir in the olive oil and season to taste with lemon juice, salt and pepper.
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3
To make smashed white beans: In a medium skillet, heat 3 T of olive oil. Add the rosemary and chile and cook over moderately high heat until sizzling, about 1 minute. Add the shallot, garlic, and a pinch of salt and pepper and cook, stirring occasionally, until the shallot and garlic are softened, about 3 minutes. Add the cannellini beans and mixed herbs, and cook for a few minutes, stirring to coat well. Discard the rosemary sprig. Add the chicken stock to the skillet and cook for another minute. Remove from the heat and season to taste with salt, pepper, and lemon juice. Coarsely mash the beans with a fork or potato masher, adding more broth if needed. Transfer beans to a bowl and stir in a glug or two of olive oil.
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4
To make the crostini: Heat the oven to 375u00b0. Brush both sides of each baguette slice with olive oil and arrange on a baking sheet. Toast for about 8 to 10 minutes, until golden and crisp but still soft in the middle; let cool.
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5
To serve: Spread the smashed white bean spread on the toasts and arrange the crostini on platters. Spoon the Kale Salsa Verde on each crostini. Top each with shaved pecorino.
