When black kale is in season, Tuscany transforms even a slice of toasted bread into something memorable.
This simple bruschetta combines sautéed cavolo nero, olive oil and a touch of chili to create one of the region’s most rustic winter dishes.
BLACK KALE IN TUSCANY
In Tuscany, black kale reaches its best during the colder months of the year.
That’s when you’ll find it in soups, pasta dishes, side dishes—and, of course, on bruschetta.
Traditionally, kale bruschetta also appears on Tuscan Christmas tables. While richer dishes slowly cook in the kitchen, this humble recipe offers a simple way to celebrate one of winter’s finest vegetables.
kale bruschetta recipe
Ingredients
- 1 bunch of black kale
- 1 red pepper
- 1 garlic clove
- extra-virgin olive oil
- salt
- 6-7 slices of Italian sourdough bread
Instructions
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Clean kale from stems.
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Boil it for 20 minutes in salted water.
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Drain well and cut it into strips.
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Heat the olive oil in a large skillet. Crush the garlic clove and brown it, with red pepper, until golden.
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Remove both and add the kale. Sautee it for nearly 5 minutes.
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Meanwhile, heat a grilling pan or the oven and toast the bread slices.
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Serve kale over bread bruschetta, hot and spicy, with a drizzle of olive oil.
Enjoy your kale bruschetta!
Claudia