Fetta Col Cavolo, Olio Nuovo and Pecorino Fresco

• 10 tbsp. extra-virgin olive oil, divided
• 2 cloves garlic, thinly sliced
• 2 cloves garlic, peeled, whole
• 4 slices country bread, sliced 1-inch thick
• 1/2 lb. pecorino toscano
• 2 bunches cavolo nero
• kale, chopped into 1-inch ribbons

1. In a 12- to 14-inch saute pan, heat 6 tbsp.
2. oil and garlic together until garlic starts to lightly brown.
3. Add all the cavolo at once and stir to move garlic from the bottom.
4. Cover and cook 8 to 10 minutes until cavolo is soft.
5. Meanwhile, grill the bread and then rub with raw garlic.
6. Place 1 slice in each shallow bowl and top with a large spoonful of the cabbage.
7. Drizzle with 1 tbsp.
8. extra-virgin olive oil and shaved pecorino from a peeler.

extravirgin olive oil, garlic, garlic, country bread, pecorino toscano, bunches cavolo nero, kale

Taken from www.foodgeeks.com/recipes/5255 (may not work)