Today we present an easy and quick recipe for preparing a tasty appetizer: crostoni with cavolo nero (black kale). It’s one of those traditional Tuscan dishes that, every time you make it, rewinds the tape of memory and takes you back to when grandma was busy preparing dinner for Christmas Eve, when it was customary to serve it as an appetizer.
Here is the recipe from our Cesarina Cristina from Florence. Cristina likes to enrich her crostoni with a personal touch: a garnish of cannellini beans placed on top of the cavolo nero.
Bruschetta with black cabbage
"A tasty appetizer, quick and easy to prepare
DifficultyEasy
Preparation time15m
Cooking time10m
Servings6
€
CostLow
Ingredients
- 500 g of cavolo nero (black kale)
- 2 cloves of garlic
- 6 slices of Tuscan bread
- Extra virgin olive oil, salt, pepper, and chili pepper
Method
- Wash the kale thoroughly and remove the tough stems from the leaves.
- Take a pot and blanch the cleaned leaves in water for 10 minutes.
- Drain well and chop the leaves roughly.
- Toast the slices of bread and rub them with garlic; then, place the kale on each slice with plenty of extra virgin olive oil, salt, pepper, and chili pepper. Finally, garnish with white cannellini beans.
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