Cavolo Nero, or black leaf kale, is a leafy cabbage that doesn’t form heads, but rather resembles palm fronds, with deep greenish black leaves that can be up to a meter long, have pronounced ribs, and whose surfaces have a distinctive bubbly appearance.
It is usually associated with Tuscany, where it appears in classic dishes such as ribollita, zuppa frantoiana, and this dish, cavolo nero con le fette.
A slice in Italian is una fetta, and when you put olive oil on it, you get an “oiled slice” which in Italian translates as fett’unta. This is the Tuscan word for bruschetta.
Another essential ingredient for this dish is extra vergin olive oil, which has to be of the new season, recently pressed and with a bite to it. Not by chance are cavolo nero and the new-season olive oil at its peak at the same time (starting from November).
Ingredients
- 1 bunch of cavolo nero, washed and cut up in pieces
- 1 small onion, diced
- 2 garlic cloves, peeled and halved
- 4 slices bread of the best quality available
- olive oil
- pepper and salt
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