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

1. 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.
2. 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.
3. 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)