Tuscan kale (cavolo nero) bruschetta | Carlo Florence chef
Tuscan kale bruschetta: Toasted bread, garlic-infused olive oil, and crispy kale slices. A superfood-packed appetizer perfect for fall and winter.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at florencechef.com.
Ingredients
- 1 kg of Tuscan kale (cavolo nero)
- 8 slices of bread
- 4 garlic cloves
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