Crostini Di Cavolo Nero
- 1 large bunch (about 2 pounds/1 kilogram) cavolo nero (Tuscan kale)
- 4 slices of Italian country bread, such as casalinga
- 1 clove garlic, sliced
- 2 tablespoons extra virgin olive oil, plus an extra drizzle
- Juice of half a lemon
- Sea salt and freshly ground pepper
- Cook the cavolo nero in boiling salted water for 4-5 minutes until tender, then plunge in ice cold water to stop the cooking process. Pat dry with kitchen paper and remove the central white vein, then chop roughly.
- Lightly grill the slices of bread on a grill pan. While the bread is grilling, gently saute the slices of garlic in olive oil until soft but not coloured - essentially the oil is infusing with garlic. Add the cavolo nero and saute for a minute. Squeeze over lemon juice and season with salt and pepper.
- Top crostini with the cavolo nero, drizzle with extra virgin olive oil and serve immediately.
kilogram, italian country bread, clove garlic, extra virgin olive oil, salt
Taken from food52.com/recipes/26049-crostini-di-cavolo-nero (may not work)