Crostini de cheval noir

Crostini di cavolo nero is a traditional dish originating from Tuscany. It's made with cavolo nero (dark green, curly Tuscan kale), olive oil, garlic, salt, pepper, and a few slices of rustic bread such as pane casareccio. The cavolo nero leaves are cooked until tender, then placed on toasted and garlic-rubbed slices of bread. The dish is seasoned with salt and pepper and generously drizzled with olive oil. Crostini di cavolo nero is traditionally served as a light appetizer.