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Ingredients
- 1 bunch cavolo nero, about 150g
- Salt and pepper
- 4 tbsp fruity extra virgin olive oil (customarily, new season's oil is used)
- 4 thick slices of country or sourdough bread
- 2 cloves garlic, peeled
Method
Strip leaves from cavolo nero, discarding stems, and roughly chop. Pour 500ml of water in a saucepan, giving a depth of 1cm. Add two good pinches of salt to water and bring to boil. Add cavolo and submerge in water with a spoon. Simmer for 2 minutes, then add half the olive oil and pepper (a few turns of the mill). Simmer for another 3 minutes, then remove pan from heat. Grill the bread. Cut garlic cloves in half and rub vigorously on each side of bread slices. Dip each side of each bread slice into topmost liquid in pan, moistening it a little. Place bread slices on plates. Drain cavolo nero (keep remaining liquid) and distribute evenly on bread slices. Drizzle the rest of olive oil over cavolo, season further if necessary and serve.
