Cavolo Nero Bruschetta Recipe

Name: Cavolo Nero Bruschetta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 oz cavolo nero ( black kale ); 3 tbsp olive oil; 1 small celery stick, finely chopped; 1 small onion, finely chopped; 2 large cloves garlic, crushed; 1 tsp rosemary, chopped; 1 can (15 oz) cannellini beans, drained and rinsed; 1/4 cup low sodium stock or water; 10 thin slices pancetta; 1 None baguette; None None Butter, for spreading; 1/2 cup freshly grated Parmesan cheese, plus additional piece of Parmesan, for shaving; 2 tbsp extra virgin olive oil; 1 1/2 small bird's eye chili peppers, crushed or 1/4 tsp red pepper flakes; 1 cup cherry tomatoes, halved

Servings: persons

14 oz cavolo nero ( black kale )
3 tbsp olive oil
1 small celery stick, finely chopped
1 small onion, finely chopped
2 large cloves garlic, crushed
1 tsp rosemary, chopped
1 can (15 oz) cannellini beans, drained and rinsed
1/4 cup low sodium stock or water
10 thin slices pancetta
1 None baguette
None None Butter, for spreading
1/2 cup freshly grated Parmesan cheese, plus additional piece of Parmesan, for shaving
2 tbsp extra virgin olive oil
1 1/2 small bird's eye chili peppers, crushed or 1/4 tsp red pepper flakes
1 cup cherry tomatoes, halved

1
For the kale, using a sharp knife, slice down either side of the leaf to remove central rib. Discard ribs and chop leaves. Cook in a large saucepan of lightly salted boiling water for 7 mins. Drain; refresh with cold water. Set aside to drain.
2
Heat 2 tbsp of the oil in a medium skillet on low heat. Add celery, onion and 1 clove of garlic; cover and cook gently for about 15 mins until vegetables are softened but not browned.
3
Add rosemary and beans; cook, uncovered, for 1-2 mins. Add stock or water; crush to a lumpy puree with a potato masher. Cook for 3-4 mins, stirring often, until thick and creamy. Season with a little salt. Remove from the heat.
4
Heat remaining 1 tbsp oil in a small skillet on medium heat. Cook the pancetta until golden. Drain on paper towels.
5
Cut baguette into five pieces then cut each piece in half horizontally. Toast until lightly golden. Cool slightly then spread with butter and sprinkle with Parmesan cheese.
6
Heat extra virgin olive oil in a clean skillet on medium heat. Add remaining garlic clove and chili pepper; cook for 1 min. Add cavolo nero; cook until heated through, turning often with tongs.
7
Spread bread with bean puree and top with tomatoes, cavolo nero and pancetta. Shave Parmesan cheese over top and serve immediately.

450

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 14 oz cavolo nero ( black kale ), 3 tbsp olive oil, 1 small celery stick, finely chopped, 1 small onion, finely chopped, and more.

Yes, Cavolo Nero Bruschetta falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cavolo Nero Bruschetta

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