Toasted Bread Rounds with Tuscan Kale is a typical local appetizer of absolute goodness and disarming ease.
Croutons made with slices of toasted homemade bread, filled with amazing kale, boiled and sautéed in garlic and top-notch evo oil.
Our recipe calls for a sprinkling of parmesan or pecorino cheese, but you can indulge yourself with chili peppers, olives, capers and whatever you like!
Enjoy them as an appetizer with a good glass of wine, close your eyes and you will find yourself in the pictoresque hills of Tuscany.
for 4 servings
Separate the kale leaves from the stems (ribs). Put leaves in cold water bath for approximately 20 minutes.
As kale is soaking, boil 3L water in large pot.
As soon as water is boiling, add 1 tbs kosher salt, and add kale leaves to boiling water. Boil 7 minutes.
Drain well, and set aside. In a sauté pan, heat 3 tbs olive oil and the garlic clove.
As soon as the garlic starts to turn golden brown, remove and add kale to pan.
Saute' kale for approximately 5 minutes over medium-high heat. Try to keep the leaves in individual pieces (not disintegrated).
If you have a bread cutter, you can use it both to shape the bread and to create a neat ‘tower’ of kale on top of it.
Using your biscuit cutter, create 3 disks from the bread slices, and place in broiler to toast.
To serve, use a large flat dish. Using your biscuit cutter again, place cutter in middle of dish/plate. For the first layer, use a bread disk, dress with olive oil and salt. Immediately follow with sautéed kale. Remove cutter, drizzle bread and kale with olive oil, a dusting of pepper.
Using a potato peeler (or grated Parmesan), create a few cheese spirals to use as garnish on top of the kale and the rest of the plate.