Crostini Di Cavolo Nero

1. 1

   Cook the cavolo nero in boiling salted water for 4-5 minutes until tender, then plunge in ice cold water to stop the cooking process. Pat dry with kitchen paper and remove the central white vein, then chop roughly.

2. 2

   Lightly grill the slices of bread on a grill pan. While the bread is grilling, gently saute the slices of garlic in olive oil until soft but not coloured - essentially the oil is infusing with garlic. Add the cavolo nero and saute for a minute. Squeeze over lemon juice and season with salt and pepper.

3. 3

   Top crostini with the cavolo nero, drizzle with extra virgin olive oil and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.