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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.
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Tuscan Black Kale Bruschetta

Traditional Tuscan appetizer featuring crispy bread rubbed with garlic, moistened with olive oil, and topped with flavorful black kale.
Prep Time45 minutes
Cook Time10 minutes
Course: Appetizer
Cuisine: Italian
Keyword: Black Kale Bruschetta
Servings: 4
Author: Guido Pasquariello

Equipment

  • 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.