Crostoni con cavolo nero (Toasted bread with a kale topping)

1 bunch of cavolo nero (aka Tuscan, Laciniato or Italian kale, literally: ‘black cabbage’)
crusty bread
extra virgin olive oil
1 clove garlic
salt and pepper

This very ancient, tasty recipe is extremely simple to make. Wash the kale and boil it for 1 hour in salt water. Slice the bread thickly, toast it and rub the toast with a clove of garlic. Drain the kale, chop it into small pieces and place it on the toast. Drizzle with abundant oil, sprinkle with freshly ground black pepper and serve hot.

Source: www.firenzeturismo.it