1small loaf ciabatta(about 8 ounces) or other country white bread, sliced - pick a bread that is no taller or wider than 3 or 4-inches, or cut the slices in half
Make the Roasted Red Pepper Sauce. Combine the mayonnaise, roasted peppers, paprika, cayenne, lemon juice, and salt and pepper in a small food processor. Process until smooth.
Brush the slices of bread with the olive oil, sprinkle with salt and bake for about 5 minutes until a touch golden around the edges, but not firm — they will firm up a bit as it cools. Transfer the bruschetta to a cooling rack or plate.
While the bread is toasting, saute the kale. Place the olive oil in a large skillet and heat over medium heat. Add the shallots or onions and sauté for 1 to 2 minutes until just barely golden, but not browned. Season with salt and pepper. Add the kale, in batches if necessary, and the liquid, and stir until it is wilted to your liking, and the liquid has evaporated, anywhere from 3 to 5 minutes Add the vinegar and red pepper flakes, if using, and toss to combine well. Check and adjust seasonings as needed.
Spread a bit of roasted red pepper sauce on each bruschetta, and top with some of the sauteed kale. Assemble the bruschetta right before serving so they don’t get soggy. Serve quickly.
Notes
You can use this sauce on sandwiches and other kinds of crostini or bruschetta as well, and also serve it up with meats as a condiment. Try it with chicken, pork, or lamb — it’s very versatile. If you want to double or triple the recipe and serve it as a dip that would also be delish – I would probably use half sour cream and half mayo in that instance.