- 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
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.