CROSTONE AL CAVOLO NERO | Kale Toasts
12 thick slices Tuscan white bread
1 bunch kale (“cavolo nero” is generally lacinato or dinosaur kale, but any kind will work)
2 cloves garlic, peeled
4 tbsp extra-virgin olive oil
Salt & pepper
Optional, for topping: cooked strips of pancetta or bacon
Remove the “rib” from the middle of each kale leaf. Wash all the kale completely. In a big pot, bring 8 cups of water and 1 tsp salt to a boil. Drop in the kale and cook for 10 minutes.
Meanwhile, toast the slices of bread. Lightly rub each piece of bread with garlic. Arrange the bread slices on a large tray and sprinkle lightly with salt and pepper.
When the kale is ready, remove a single portion from the water (do not drain!) and lay over the bread. Now drizzle a spoonful of the cooking water over each slice. Finish off with a light drizzle of olive oil and salt and pepper. If desired, top each crostone with a strip or two of pancetta or bacon.
Makes 6 servings.