1 bunch of cavolo nero (aka Tuscan, Laciniato or Italian kale, literally: ‘black cabbage’)
extra virgin olive oil
1 clove garlic
salt and pepper
This very ancient, tasty recipe is extremely simple to make. Wash the kale and boil it for 1 hour in salt water. Slice the bread thickly, toast it and rub the toast with a clove of garlic. Drain the kale, chop it into small pieces and place it on the toast. Drizzle with abundant oil, sprinkle with freshly ground black pepper and serve hot.