tagAlt.Black Cabbage Crostini

Black Cabbage Crostini

A healthy, delicious treat combining a special winter ingredient, Tuscan black kale.

  • ( Scored 5 on 1 reviews )

Nina:

I can't always find something delicious to do with my kale or black cabbage, but now I have a go-to appetiser dish that makes everyone happy, and best...

read all reviews...

This dish brings lots of memories back for many Italians - a recipe typically made during the winter holiday time, it's a great way to get your green veggies and Vitamin K.  Chock-full of potassium, calcium and Vitamin C, this wonderfully yielding ingredient can add loads of depth and flavor to stew, soups, and other wintery dishes.  

When you add new elements, like cooked Cannellini beans or crispy cubes of Italian Pancetta as our Chef pal has done in our presentation to the right, you add not only flavor and aroma, but extra nutritional value components as well.  Make your antipasto all the tastier with your own special additions to this classic Italian recipe.

A true Italian comfort food, this crostini dish is as easy as slicing bread and sautéeing greens - a huge pay-off for a few small prepping steps.  What's not to love about this simple, straightforward recipe?!

Ingredients

for 4 servings

Black Cabbage Crostini ingredients

  • Tuscan kale (Bunch) 500 grams
  • Water 1 liter
  • Salt 2 pinch
  • Tuscan Bread (Slices) 500
  • Garlic Cloves 1
  • Extra-virgin olive oil 1.5 table-spoon
  • Black Pepper as needed

Try it with...

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Filippo Bartolotta

Filippo Bartolotta

Piave DOP Fresco - Cheese

6kg

Balanced flavor with hints of milk and yogurt

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Preparation

for 4 servings

Step

1

Of 2

Prepare and cook the black cabbage

Wash the cabbage leaves in tepid water. Bring a pot of water to boil, add salt and the cabbage. Let it boil for thirty minutes.

Lift out the cabbage with a slotted spoon and cool it off in ample cold water, but keep the hot cooking water. When the cabbage is cool, dry off all water.

Step

2

Of 2

Prepare the crostini and finish dish

Toast 4-6 bread slices (we recommend using somewhat stale, rustic or country-style bread) and rub each slice with the garlic clove (whole clove garlic, with thin peel left on), then cover with the cabbage and baste with the hot cooking water. Add salt, pepper and oil.

Serve promptly, at room temperature.

A note regarding Black Cabbage Crostini:  if you wish to bump up the flavors and nutritional profile, our chefs recommend adding a serving of cooked Cannellini beans to the cavolo nero filling, or topping prepared crostini with a handful of crispy pan-fried Italian pancetta cubes.

Try it with...

more wines...

Filippo Bartolotta

Filippo Bartolotta

Piave DOP Fresco - Cheese

6kg

Balanced flavor with hints of milk and yogurt

View product

...Great Italian Goddies!

Piave DOP Fresco - Cheese

6kg

Balanced flavor with hints of milk and yogurt

View product

Riserva Marina Cvetic - Montepulciano of Abruzzo DOC Wine - Masciarelli

0.75l

Unquestionably Masciarelli's most famous label, dedicated to his beloved wife who changed his life.

View product

Famiglia Zingarelli - Chianti Classico Wine - Rocca delle Macìe

0.75l

Born along with the winery, this wine is the ambassador that represents it around the world

View product

Piave DOP Fresco - Cheese

6kg

Balanced flavor with hints of milk and yogurt

View product

Riserva Marina Cvetic - Montepulciano of Abruzzo DOC Wine - Masciarelli

0.75l

Unquestionably Masciarelli's most famous label, dedicated to his beloved wife who changed his life.

View product

Famiglia Zingarelli - Chianti Classico Wine - Rocca delle Macìe

0.75l

Born along with the winery, this wine is the ambassador that represents it around the world

View product

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Reviews

Nina Wednesday 15th of April 2020

Quick appetiser

I can't always find something delicious to do with my kale or black cabbage, but now I have a go-to appetiser dish that makes everyone happy, and best of all, it's so healthy!

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