Last updated on June 22nd, 2024
Are you looking for a way to incorporate more leafy greens into your diet? Maybe you are looking to eat more vegan or vegetarian food. Well, we’ve got plenty of each of those in our Italian diet!
If you find Tuscan kale to be tough and scratchy, I have the secret to tenderizing it and making the most delicious cavolo nero crostini!
When I first came to live in Tuscany over a decade ago, I didn’t know what to do with the abundance of cavolo nero in the winter months. Leafy greens are the most seasonal and readily available vegetable for sale in Tuscany from October through March.
Ever since, I have been developing soups, classic Tuscan vegetarian and vegan dishes such as Ribollita to incorporate more of these greens into my diet. But it wasn’t until a couple of years ago that my Italian mother-in-law introduced me to cavolo nero crostini.
These 15-minute cavolo nero crostini are a breeze to make and super healthy. And, you can add some cheese, eggs or a salad to make a whole meal out of this traditional Tuscan appetizer – cavolo nero crostini.
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Cavolo Nero Crostini Pronunciation
Cavolo nero crostini is pronounced cah-voh-loh neh-roh croh-stee-nee in Italian.
Listen to the pronunciation of cavolo nero crostini here:
What Are Cavolo Nero Crostini?
Cavolo nero crostini are a Tuscan appetizer made from slices of toasted bread topped with sauteed kale seasoned with garlic and lemon.
Cavolo nero crostini are a step above the classic Tuscan fettunta, a popular aperitivo, snack or appetizer in Tuscany made during the olive harvest from toasted bread and newly pressed olive oil.
Learn More: Read all about cavolo nero and the different kinds of kale.
Cavolo Nero Crostini Ingredients
- 1 large bunch (about 2 pounds) cavolo nero (Tuscan or Dinosaur kale)
- 4 slices of rustic Italian bread, cut about ⅓-½ inch thick
- 2 cloves garlic, peeled and smashed
- 3 tablespoons extra virgin olive oil, plus more for drizzling
- Juice of half a lemon, optional
- Salt and pepper to taste
Step-By-Step Instructions
Wash the kale and remove the leaves from the stems.
Bring a large pot of water to a rolling boil, salt well with a tablespoon of rock salt and boil the cavolo nero for about four minutes. Drain and stop the cooking process by placing the hot kale into a cold ice bath (bowl of cold water with ice cubes).
Drain the kale and gently remove any excess water by squeezing it lightly between your hands. Chop roughly.
Gently heat a skillet with 3 tablespoons of olive oil and add 1-2 garlic cloves, peeled and smashed. Keeping the pan over low heat, infuse the garlic into the oil without burning the garlic for about 1-2 minutes.
Add the cooked cavolo nero into the pan and saute with the olive oil and garlic for a couple of minutes. While the kale is cooking, start to toast your bread (you can either do this on a grill pan, on the grill or in a toaster).
Taste the kale for salt and pepper. If you would like to add a squeeze of lemon, add it now.
Top the toasted bread sliced with the sauteed cavolo nero and add an extra drizzle of olive oil. Serve immediately.
Cavolo Nero Crostini Substitutions
- Use any variety of kale you like. In Tuscany, we only have Tuscan kale but any variety will do.
- Although not traditional, you could add a few red pepper flakes to the olive oil when you sautee the kale for an extra kick.
- Use any kind of bread you like, including whole wheat, sourdough or gluten-free bread. Keep in mind it shouldn’t have too many holes or be too soft.
How To Serve Cavolo Nero Crostini
Serve cavolo nero crostini as an appetizer. You can either serve it as an antipasto misto or mixed appetizer with other crostini, charcuterie or cheese.
Sometimes we will make a meal out of cavolo nero crostini by pairing them with a large salad and other cured meats or a quiche.
Looking for kale recipes? Check out:
Polenta with Cannellini Beans and Kale
Creamy Italian Kale Soup
Italian Kale Salad with Gorgonzola
Tuscan Kale Crostini
Italian Kale Pesto
Creamy Kale Pasta
Popular Tuscan Kale Recipes
Cavolo Nero Crostini (Tuscan Kale Crostini)
Ingredients
- 1 large bunch cavolo nero (Tuscan or dinosaur kale) about 2 lbs
- 4 slices rustic Italian bread cut about ⅓ – ½ inch thick
- 2 cloves garlic peeled and smashed
- 3 Tbsp extra virgin olive oil plus more for drizzling
- juice of half a lemon optional
- salt and pepper to taste
Instructions
- Wash the kale and remove the leaves from the stems.
- Bring a large pot of water to a rolling boil, salt well with a tablespoon of rock salt and boil the cavolo nero for about four minutes. Drain and stop the cooking process by placing the hot kale into a cold ice bath (bowl of cold water with ice cubes).
- Drain the kale and gently remove any excess water by squeezing it lightly between your hands. Chop roughly.
- Gently heat a skillet with 3 tablespoons of olive oil and add 1-2 garlic cloves, peeled and smashed. Keeping the pan over low heat, infuse the garlic into the oil without burning the garlic for about 1-2 minutes.
- Add the cooked cavolo nero into the pan and saute with the olive oil and garlic for a couple of minutes. While the kale is cooking, start to toast your bread (you can either do this on a grill pan, on the grill or in a toaster).
- Taste the kale for salt and pepper. If you would like to add a squeeze of lemon, add it now.
- Top the toasted bread sliced with the sauteed cavolo nero and add an extra drizzle of olive oil. Serve immediately.
