Crostoni con cavolo nero (Toasted bread with a kale topping)
This simple authentic Tuscan recipe is made using slices of unsalted Tuscan bread, kale, garlic, oil, salt and pepper.
1 bunch of cavolo nero (aka Tuscan, Laciniato or Italian kale, literally: ‘black cabbage’)
Extra virgin olive oil
1 clove garlic
Salt and pepper
Wash the kale and boil it for 1 hour in salt water. Slice the bread thickly, toast it and rub the toast with a clove of garlic. Drain the kale, chop it into small pieces and place it on the toast. Drizzle with abundant oil, sprinkle with freshly ground black pepper and serve hot.