Sautéed Kale and Mushroom Toast with Pancetta Recipe

• 1. In skillet set over medium heat, fry pancetta for 3 to 5 minutes or until crisp. Transfer to paper towel–lined plate.
• 2. In same skillet, heat oil over medium heat; sauté mushrooms, garlic and hot pepper flakes for 5 to 6 minutes or until moisture has evaporated and mushrooms are golden. Add kale; sauté for 1 to 2 minutes or until wilted.
• 3. Spread butter over toast. Divide mushroom mixture evenly over toast. Sprinkle pancetta over top.

Tip: Look for exotic mushrooms, if desired, such as oyster, shiitake, portobello or cremini.