Peel the garlic and finely chop it along with the chili and anchovy fillets.

Sauté them in a thick-bottomed sauté pan over medium-high heat in plenty of olive oil until they take on a little color.

Finely chop the kale and add it. Let it cook for 8 minutes, stirring occasionally.

Add the white wine and let it continue to cook for a couple of minutes. 

Season with salt, pepper, lemon juice, and vinegar.

Pour a little olive oil onto a small plate.

Slice your bread thinly and dip each slice in the oil.

Toast the bread for a couple of minutes (either at 170 degrees Celsius (338 degrees Fahrenheit) in a conventional oven or in a toaster).

Place a tablespoon of kale on each crostini and serve immediately.

If you like, grate some Parmesan on top, it tastes delightful.