Black kale bruschetta

Black kale bruschetta

Bruschetta con cavolo nero

By
From
Tuscany
Serves
6
Photographer
Helen Cathcart

Daniela Fiaschi, the chef from Agriturismo La Mandriola in Lajatico, showed me how to eat sautéed black kale (cavolo nero), the winter cabbage that originates from Tuscany, in her favourite way.

Ingredients

Quantity Ingredient

For the sautéed black kale

Quantity Ingredient
1 head cavolo nero leaves, washed and roughly chopped
6 tablespoons extra-virgin olive oil
2 garlic cloves, peeled and roughly chopped
fresh red chilli, to taste, roughly chopped
salt
freshly ground black pepper

To serve

Quantity Ingredient
1 x 400g tin cannellini beans, (optional)
6 thick slices crusty bread
1 garlic clove, peeled
1/2 lemon, for squeezing

Method

  1. Bring a pan of salted water to the boil and add the cavolo nero. Cook the cavolo nero for 5–10 minutes until soft, then drain, reserving a little of the cooking water, and set aside.
  2. Heat 3 tablespoons of the oil in a frying pan over a medium heat. Add the chopped garlic, chilli, and a pinch of salt and pepper, and fry for 2 minutes, taking care not to let the garlic brown. Add the cavolo nero, and toss well to combine. Cook for a few minutes, adding a little of the cooking water if necessary so that the cavolo nero doesn’t burn. When the leaves are soft and tender (try one) it is ready. If using the beans, warm them in a small pan in the liquid from the tin, then drain in a sieve.
  3. Toast the bread on both sides, rub with peeled garlic and pour over a little of the remaining olive oil. Top with the cavolo nero, the beans (if using), a squeeze of lemon juice, to taste, and the remaining olive oil.
Tags:
Italy
Italian
Caldesi
Tuscany
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