Kale Bruschetta


Photo: Judy Witts Francini
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Ingredients

inch Kale, called cavolo nero tuscany
Country-style bread, sliced for toast, thickly
Extra Virgin Olive oil
1 Garlic Clove
Sea Salt

Preparation

1
Clean kale, by removing the tough stems.
2
Wash off and boil in salted water until tender
3
Drain well
4
Chop
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.

Tags:

winter
vegan
appetizer

Yield:

1 servings

Added:

Tuesday, December 1, 2009 - 10:10am

Creator:

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