Tuscan kale (cavolo nero) bruschetta | Carlo Florence chef

Ingredients

• 1 kg of Tuscan kale (cavolo nero)
• 8 slices of bread
• 4 garlic cloves
• Clean the kale by removing the tougher stems, wash it, and cook it in plenty of salted water for about 15 minutes, until tender.
• Meanwhile, toast the slices of bread and set them aside.
• In a pan, heat the extra-virgin olive oil with the peeled garlic cloves, salt, and pepper, and sauté until the garlic is golden.
• Rub a peeled garlic clove over both sides of each slice of toasted bread.
• Using a slotted spoon, quickly dip each slice of bread into the hot kale cooking water, just for a moment, then lift it out.
• Place the sautéed kale on the soaked bread and serve.
• Appetizers