2 tablespoon olive oil 2 garlic cloves, sliced 1 bunch kale, rinsed and cut in 1-inch ribbons pinch chile flakes 1 tablespoon capers, drained salt lemon 1/3 cup ricotta 4 strips bacon, cooked until very crisp 4 slices bread, toasted
Add the oil to a hot skillet. When the oil is shimmering add the garlic and saute until fragrant, about 30 seconds over medium-high heat. Add all of the kale along with a pinch of salt and chile flakes (or sliced fresh chile if you have it). Saute until wilted and soft, about 3 minutes.
Transfer the kale to a bowl then stir in the capers. Taste and add more salt if needed and a squeeze of fresh lemon juice if you happen to have it on hand.
Toast the bread in the still-hot skillet with a bit of butter. Try rubbing the bread with a garlic clove for another boost of flavour.
Divide the ricotta between the four slices of bread. Add the kale to two halves, then two strips of bacon on each sandwich and finally, top with the remaining pieces of bread with ricotta.