Bruschetta with cavolo nero

Photo: Simon Lambert
Photo: Simon Lambert
The start of spring can be hard in terms of variety in our vege patch, so enjoy the last of the robust greens by serving them with tangy lighter flavours on toast.

Bruschetta with cavolo nero
Serves 2


150g cavolo nero, stalks removed
2 large cloves garlic, sliced thinly
2 slices of good-quality sourdough or artisan bread
2-3 Tbsp extra-virgin olive oilpinch chilli flakes
parmesan or pecorino cheese, shaved
Juice of 1 lemon
sea-salt flakes and freshly ground black pepper


Place a clove of garlic in a medium-sized pot of lightly salted water and bring to the boil.

Add the cavolo leaves and cook for 5 minutes.  Drain well.

Toast the bread while the greens are cooking. Rub the surface of the toast with half a clove of garlic.

Crush the remaining garlic on  your chopping board, add the cavolo nero and roughly chop together.

Place in a bowl and add a squeeze of lemon and season with salt and pepper. Add a generous amount of cheese and add about 1 tablespoon of olive oil. Toss gently to combine.

Spread generously over the toast, add a little shaved parmesan, lemon juice and, of course, drizzle with more oil.


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