Get ready for a Tuscan treat – Black Kale Bruschetta (a.k.a. Black Cabbage Crostoni)! This simple, tasty dish is perfect for a healthy snack, using just bread and Tuscan kale

Two slices of rustic Tuscan bread toasted and soaked in olive oil, the slices of bread have Tuscan black cabbage sautéed in a pan with garlic and chilli pepper on top, they are placed on a wooden cutting board.

Tuscan Black Kale Bruschetta

Guido Pasquariello

Traditional Tuscan appetizer featuring crispy bread rubbed with garlic, moistened with olive oil, and topped with flavorful black kale.

Print Recipe Pin Recipe

Prep Time 45

Cook Time 10

Course Appetizer

Cuisine Italian

Servings

EQUIPMENT (PAID LINKS)

Large pot
Frying pan
Toaster or grill
Skimmer spoon

Ingredients

2.2 lbs (about 4 cups) Black cabbage (Tuscan kale) stems removed
8 slices Day-old Tuscan-style bread
5 cloves Garlic divided
5 tablespoons Olive oil
Salt and pepper to taste
Red wine vinegar (optional)

Instructions

Prepare the Kale: Clean the black kale, removing the tough stems. Boil it in salted water for about 30 minutes.
2.2 lbs (about 4 cups) Black cabbage (Tuscan kale)
Toast the Bread: While the kale is cooking, toast the bread slices and set them aside.
8 slices Day-old Tuscan-style bread
Sauté Garlic: In a frying pan, heat the olive oil with peeled garlic cloves, salt, and pepper. Cook until fragrant but not browned.
5 cloves Garlic, 5 tablespoons Olive oil, Salt and pepper
Cook the Kale: Once the kale is cooked, drain and squeeze out excess water. Do not discard the cooking water. Sauté the cabbage in the pan with garlic for 7-8 minutes, stirring frequently.
Prepare the Bread: Rub the remaining garlic clove on both sides of the toasted bread. Quickly dip each bread slice in the still-warm kale cooking water using a skimmer spoon.
Season the Bread: Drizzle olive oil on the bread, season with salt, pepper, and a few drops of red wine vinegar.
Red wine vinegar
Assemble and Serve: Top each bread slice with the sautéed kale. Serve immediately.

Notes

If you like, you can finish off the bruschetta by adding some pieces of pecorino cheese, I find it goes very well.

For authentic flavor, use traditional Tuscan bread, preferably wood-fired. Avoid soft rolls as they may turn mushy.

Black Kale Crostoni: A Tuscan Delight from Arezzo

Imagine a simple yet incredibly satisfying snack, perfect for a post-holiday detox. The Black Kale Crostoni, a traditional appetizer from the Tuscan region around Arezzo, combines just two ingredients: bread and Tuscan kale (cavolo nero).

The bread in this dish isn’t just any bread; it’s a rustic, crunchy Tuscan loaf, ideally baked in a wood-fired oven with high-quality local flours like grano Verna, senatore Cappelli, or whole wheat. The cavolo nero, or Tuscan kale, is key. It’s essential to choose fresh, seasonal cavolo nero for the best flavor.

This leafy green is at its prime from November to April, especially after the first frost, which brings out its most robust flavors. Look for vibrant, firm leaves, avoiding any that are wilted or damaged.

What makes this dish special? The taste is a blend of contrasting textures and flavors. The crunch of the crispy bread pairs perfectly with the slightly bitter, earthy flavor of the cavolo nero. It’s a culinary match made in heaven!

For more on the traditional dishes and foods of Arezzo, visit this page.

Black Kale Bruschetta | Phenomenal Tuscan appetizer