One of the first flavors my husband wants, after the new oil and possible with the new oil
is the Tuscan kale, cavolo nero.
Winter brings us fabulous greens, from spinach, chard and kale. My favorite season for salads. The choice is amazing.
But most of all, Tuscans excel at twice cooking greens, making them loved, even by those with bad childhood memories of over-cooked vegetables.
Simple boil the greens in salted water. The kale takes a long time to cook. With the first frosts, the kale tends to get more tender, but until then, really overcook it!
( Save the cooking liquid for a lovely broth)
Drain and squeeze out the excess liquid.
Cover the botton of a saute pan with olive oil ( only extra virgin please!). Add one sliced garlic clove and a little chili pepper flakes for kick.
Add the drained greens, chopped. Saute' to warm,salt to taste.
Our favorite light supper is a kale bruschetta.
Toast a slice of country-style bread lightly.
While still hot, rub with a garlic clove.
( this is known in Florence as fettunta.)
Place the fettunta in a soup bowl, cover with the hot kale and top with some of the hot broth.
The bread will soak up most of the broth softening the toast.
Drizzle with extra virgin olive oil.
Enjoy a taste of Tuscany.