eat your greens!
  Everyone
is familiar with the old saying "an apple a day keeps the doctor
away," but for me it's more a healthy portion of leafy green vegetables
a day that keeps that friendly doctor away! In the spring and summer
I relish the tender baby greens and the vast array of lettuces I
find at our local farmers' markets, including arugula, minzuma,
baby chicory and tender oakleaf lettuces. Come fall and winter I
crave more hearty greens, such as the little-known Tuscan kale,
cavolo nero (Italian for "black cabbage").
Like all kales, Tuscan kale is a member of the Brassica family,
a group of vegetables, including cabbage, collards and Brussels
sprouts, that contain more nutritional value for fewer calories
than almost any other food around. Tuscan kale is an excellent source
of vitamin A, vitamin C and manganese. It's also a very good source
of dietary fiber, copper, calcium, vitamin B6 and potassium.
But no matter how healthy Tuscan kale is, what excites me the most
of course is its rich, earthy flavor. Today's recipe is inspired
by that rustic Tuscan favorite, the bruschetta. First sautéed with
a strong olive oil, garlic and a little chili pepper, the Tuscan
kale is then braised to deepen its earthy and sweet flavors. Served
on top of a crusty country bread, it's a dream! Serve it as an appetizer,
an hors d'œuvre or even as a light lunch. On its own, this dish
makes a great side vegetable. When you try this recipe, I'm sure
you'll agree: there's no better way to welcome the new season! .
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Ingredients
3 tablespoons extra virgin olive oil (preferably strong and spicy)
1/4 teaspoon dried chili pepper flakes or to taste
2 large garlic cloves – skinned and finely chopped
2 small bunches Tuscan kale (about 7 oz) – remove stems from mature
leaves and tear them in 2” pieces;
for young leaves keep the stems and cut leaves in 2” pieces
1/2 cup spring water
1–15oz can cannellini beans – drained
1/2 teaspoon sea salt or to taste
freshly ground black pepper to taste
6 to 8 large country bread slices – 1/2" thick
1 large garlic clove – skinned and left whole
extra virgin olive oil as garnish
sea salt as garnish
Step 1: Heat a large heavy-bottomed skillet over high heat.
Add the olive oil, chili pepper flakes and garlic and sauté for
30 seconds. Add the kale and sauté for an additional 2 minutes,
tossing frequently, until wilted. Add the water, toss again, cover
the pan and reduce heat to medium-low. Braise for 8 to 9 minutes
until kale is tender. Add the beans, salt and pepper to taste, toss
well, raise heat to high and sauté for 1 to 2 minutes until beans
are warmed through and all the juices have evaporated. Remove from
heat and set aside.
Step 2: Preheat broiler. Toast the bread under broiler
on each side until nicely brown and crispy.
Step 3: Rub the garlic clove on one side of each toast. The
toasted bread will act like sand paper on the garlic, allowing it
to release its juices. The more garlic you rub, the stronger the
flavor, so be careful! Place each bruschetta in the center of a
plate. Drizzle the bread with olive oil and sprinkle with salt.
Top with the braised kale. Drizzle with a little more olive oil
and serve immediately.
cook's note: only assemble this dish right
before serving otherwise the bread will become soggy.
© 2007 viviane bauquet farre — food & style NY LLC
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