I’m on an Italian Christmas journey, and lately I’ve been exploring Tuscan cuisine, the home of delicious and healthy kale (cavolo nero).
Kale is usually used for buddha bowls, pesto or pasta dishes.
However, it can be a great appetizer too, lusciously laying on a kale bruschetta. At least, that’s how it would be served on a Tuscan Christmas table.
The recipe is easy and the result is amazing: kale, extra-virgin olive oil, red pepper and garlic. Use Italian bread: sourdough is the perfect option.
Black kale bruschetta and Italian cribs.
Ingredients for 2:
• 1 bunch of black kale
• 1 red pepper
• 1 garlic clove
• Extra virgin olive oil
• 6-7 slices of Italian sourdough bread
1. Clean kale from stems.
2. Boil it for 20 minutes in salted water.
3. Drain well and cut it in strips.
4. Heat the olive oil in a large skillet. Crush the garlic clove and sautée it with red pepper, until brown.
5. Remove both and add the kale. Sautée it for nearly five minutes.
6. Meanwhile heat a grilling pan or the oven and toast the bread slices.
7. Serve kale over bread bruschetta, hot and spicy, with a drizzle of olive oil.
Author: Claudia Rinaldi
Image: courtesy of the author
Editor: Ashleigh Hitchcock