Cavolo Nero Crostini (Tuscan Kale Crostini)
A quick and easy Tuscan appetizer made with kale and toasted bread.
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.
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