Crostoni with Tuscan kale and cannellini beans
A Tuscan winter treat, these crostoni topped with boiled Tuscan kale and cannellini beans are the best way to enjoy the new olive oil.
Servings 4
Ingredients
- A big bunch of Tuscan kale, about 500 grams/1lb
- ½ tablespoon coarse sea salt
- 4 slices Tuscan bread
- 1 clove garlic
- 1 cup cooked cannellini beans
- Sea salt flakes
- Chili pepper
- Extra virgin olive oil, or olio nuovo
Instructions
- Strip the leaves off of the cavolo nero and remove the fibrous stalks. Rinse the leaves under running water and gather them in a large bowl.
- Fill a large pot with water and bring to a boil. Add the salt and the cavolo nero. Submerge all the leaves with a wooden spoon. Cook the cavolo nero on a medium flame for about one hour.
- Slice the Tuscan bread, toast the slices on a grill over a charcoal fire or on a griddle pan on a high flame until nicely charred, then rub them with a clove of garlic.
- Drain the kale, leaving it quite watery. Chop it roughly and spoon it over the grilled slices of bread, then top the kale with the beans.
- Season the crostoni with flaky sea salt, chili pepper, and a good drizzle of olio nuovo, freshly pressed and still peppery and biting. Let the crostoni sit for about 10 minutes, so that the bread can soak up the kale juices mixed with the olive oil, then serve.
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