Tuscan Black Cabbage Bruschetta - (Crostoni Di Cavolo Nero)

1. 1

   Grill or toast the bread. Rub the bruised garlic on the bread.

2. 2

   Cut the central rib from the leaves of the cavolo nero and discard.

3. 3

   Bring to a boil salted water in a saucepan. Add about 2 to 3 grams of black pepper and 20 mls of olive oil to the water. Place the cavolo nero into the water and boil for 2-3 minutes.

4. 4

   Remove with a slotted spoon.

5. 5

   Slice the cabbage into strips.

6. 6

   Place the bread into a bowl and place the cavolo nero on top. Use a ladle to pour about 100 mls of the cooking water over the bread.

7. 7

   Drizzle with olive oil.

8. 8

   Sprinkle with freshly ground black pepper. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.