An iconic appetizer of Tuscan fall and winter. Kale might also be a superfood but it’s mostly good!!

Ingredients

• 1 kg of Tuscan kale (cavolo nero)
• 8 slices of bread
• 4 garlic cloves

Direction

1. Clean the kale by removing the tougher stems, wash it, and cook it in plenty of salted water for about 15 minutes, until tender.
2. Meanwhile, toast the slices of bread and set them aside.
3. In a pan, heat the extra-virgin olive oil with the peeled garlic cloves, salt, and pepper, and sauté until the garlic is golden.
4. Once the kale is cooked, drain it and squeeze it well to remove excess water. Sauté it in the pan with the garlic mixture until it becomes dry and slightly crispy. Important: Do not discard the kale’s cooking water.
5. Rub a peeled garlic clove over both sides of each slice of toasted bread.
6. Using a slotted spoon, quickly dip each slice of bread into the hot kale cooking water, just for a moment, then lift it out.
7. Place the sautéed kale on the soaked bread and serve.