Cavolo Nero and Prosciutto Bruschetta
Cavolo nero, also known as Tuscan kale, Lacinato kale, or Dinosaur kale, offsets salty prosciutto in an easy appetizer based on a recipe in Italian Easy: Recipes from the London River Café by Rose Gray and Ruth Rogers (Clarkson Potter, 2004).
- 2 lb. cavolo nero
- Extra-virgin olive oil
- Kosher salt and freshly ground black peppe
- 4-6 slices of prosciutto
- Garlic cloves
- Trim cavolo nero; boil in salted water until completely tender, 25–30 minutes. Drain; squeeze out excess water. Transfer cavolo nero to a bowl; toss with oil, salt, and pepper, all to taste.
- Grill bread until crisp and slightly charred on the corners. (Alternatively, toast bread slices over the flame of a gas burner.) Rub each bread slice with a clove of garlic; season with salt and pepper to taste and drizzle with extra-virgin olive oil.
- Divide warm cavolo nero between bread slices and top each with a thin slice of prosciutto. Drizzle with extra-virgin olive oil.