Tuscan Black Cabbage Bruschetta - (Crostoni Di Cavolo Nero)

• 4 slices of coarse country bread
• 1 garlic clove, skinned and bruised
• 200 grams Tuscan black cabbage (cavolo nero), use
• sea salt
• black pepper, freshly ground

1. Grill or toast the bread. Rub the bruised garlic on the bread.
2. Cut the central rib from the leaves of the cavolo nero and discard.
3. Bring to a boil salted water in a saucepan. Add about 2 to 3 grams of black pepper and 20 mls of olive oil to the water. Place the cavolo nero into the water and boil for 2-3 minutes.
4. Remove with a slotted spoon.
5. Slice the cabbage into strips.
6. Place the bread into a bowl and place the cavolo nero on top. Use a ladle to pour about 100 mls of the cooking water over the bread.
7. Drizzle with olive oil.
8. Sprinkle with freshly ground black pepper. Serve immediately.

country bread, garlic, black cabbage, salt, black pepper

Taken from food52.com/recipes/36445-tuscan-black-cabbage-bruschetta-crostoni-di-cavolo-nero (may not work)