Kale Bruschetta
By: Judy Witts Francini
Published: Tuesday, December 1, 2009 - 10:10am

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.