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Ingredients
- 4 cups water or chicken stock
- 1 large bunch of cavolo nero, washed, large stem removed and cut into big bite-size pieces
- 4 large slices of day-old bread, approximately 3/4” thick
- 2 garlic cloves, peeled, but whole
- Olio Nuovo to drizzle
- salt and pepper to taste
Preparation
Step 1
In a large pot, heat water or broth to boiling point.
Add cavolo nero and cook until wilted and soft, approximately 5-7 minutes.
Meanwhile, toast bread slices until lightly browned. Rub raw garlic clove on warm bread and set aside.
Once cavolo nero is cooked, remove from heat.
Divide broth among 4 soup bowls, float 1 piece of “garlic bread” and top with cooked cavolo nero.
Drizzle with Olio Nuovo, add salt and pepper to taste, and serve.