Kale Bruschetta

Ingredients

inch Kale, called cavolo nero tuscany
Country-style bread, sliced for toast, thickly

Preparation

1
Clean kale, by removing the tough stems.
2
Wash off and boil in salted water until tender
3
Drain well
5
Saute in olive oil with sliced garlic
6
Toast bread
7
Rub with raw garlic clove
8
Top with hot kale
9
Sprinkle with salt
10
Drizzle with Extra Virgin Olive Oil

 



About

Everyone in Tuscany makes this recipe in winter.
The kale is finally ready to pick and the new Tuscan oil has a fabulous kick to it.
Often, you can serve the kale on the garlic toast in a soup bowl, using the cooking water as broth.

Yield:

1 servings

Added:

December 1, 2009

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