Bruschetta con Cavolo Nero e Olio Nuovo

By LeeBoruchow

Bruschetta with Cavolo Nero and Pecorino Fresco: A really great bruschetta - dinosaur kale is pretty much the same as the black cabbage in the recipe.

Ingredients

• 6 tablespoons extra virgin olive oil
• 4 tablespoons new season's extra-virgin olive oil
• 2 cloves garlic, thinly sliced, plus two peeled whole cloves
• 2 bunches cavolo nero (or kale), chopped into 1 inch ribbons
• 4 slices country bread, 1 inch thick
• 1/2 pound pecorino toscano

Preparation

Step 1

In a 12 inch to 14 inch saute pan, heat oil and garlic together until garlic starts to lightly brown. Add all the cavolo at once and stir to move garlic from the bottom. Cover and cook 8 to 10 minutes until cavolo is soft.

Meanwhile, grill the bread and then rub with raw garlic. Place 1 slice in each shallow bowl and top with a large spoonful of the cabbage. Drizzle with 1 tablespoons extra virgin olive oil and shaved pecorino from a peeler.