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Bruschetta con Cavolonero

Kale bruschetta


  • 1 bunch kale, cut off the bottom stalks and discard

  • 2 potatoes, peeled and quartered

  • 2 garlic cloves,( 1 crushed, 1 thinly sliced)

  • 6 tbsp extra-virgin olive oil

  • ¼ tsp of crushed chilli pepper

To assemble:

  • 6 slices coarse country bread, cut ½ inch thick

  • 1 plump garlic clove, peeled

  • Extra-virgin olive oil for brushing

To Serve:

  • Finest quality, estate- bottled , extra-virgin olive oil ,for drizzling

  • 6 thin slices Pecorino Toscano cheese


Bring a large saucepan of salted water to a boil over high heat. Add the kale, potatoes, crushed garlic and 1 tbsp of olive oil. Lower the heat to medium-low and cook until greens are wilted and potatoes are cooked through, about 20 to 25 minutes. Drain and let cool. When the vegetables are cool enough to handle, coarsely chop the leaves and potatoes. In a large skillet add the remaining oil, garlic and chilli pepper, sauté until golden. Add the vegetables, adjust seasoning and sauté 1-2 minutes until heated through and flavours meld together.

Meanwhile brush both sides of bread slices with oil and spread on a baking sheet. Bake in a preheated oven at 375°F for about 8-10 minutes until golden and crisp. Rub 1 side of each slice with garlic and set aside.

On a large platter, arrange the bread slices. Divide the vegetables evenly among them. Top with Pecorino and drizzle generously with olive oil and add freshly ground pepper.

Yield: 6 servings


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