Skip to Content
Recipes

Tuscan Kale Crostino Is Your Seasonal Starter

Our contributor from Florence shares her recipe for this seasonal crostino using Tuscan kale and fresh extra virgin olive oil.

Crostino con cavalo nero. Photy by Toni Mazzaglia.

Crostino con cavolo nero. Photo by Toni Mazzaglia.

Olive oil is pressed around November in most parts of Tuscany, and kale is a winter vegetable, so the two ingredients make their appearance by the holidays and compliment each other beautifully in traditional dishes.

One of my favorite combinations of these seasonal ingredients is Tuscan kale crostino, or crostino con cavolo nero. This makes a nice antipasto, or double the portions and you’ve got a great, quick meal.

Once you try this simple Tuscan recipe, and taste the fabulous results, you’ll be craving it often.

Crostino Con Cavolo Nero

Crostino Con Cavolo Nero

Recipe by Toni Mazzaglia
0.0 from 0 votes
Servings

2-3

servings
Prep time

10

minutes
Cooking time

30

minutes

Ingredients

  • 2 pounds 2 Lacerato (dinosaur) or Tuscan kale.

  • 5 5 whole black pepper corns

  • 1 teaspoon 1 kosher salt + more for finishing

  • 6 1-2 inch slices 6 crusty bread (the crustier the better)

  • 1 clove 1 garlic

  • 1/4 cup 1/4 fresh Extra Virgin Olive Oil + more to finish

  • freshly ground pepper (to taste)

  • 1 pinch 1 salt

Directions

  • Fill your tallest pot with water (leave about 4 inches space from the water level to top of the pot) and bring the water to a boil.
  • As the water is heating, clean the kale by shucking the leaves off the stems.
  • Once water is boiling, add a teaspoon of salt, peppercorns, and kale. Gently assist the kale into the water so it cooks evenly. Lower heat a little so the pot doesn’t over-boil.
  • Set a timer for 20 minutes. Stir occasionally.
  • Check the kale: it should feel soft, like cooked spinach (if it is not ready it will still feel a bit al dente or look a bit too firm).
  • Cook another 5-10 minutes, or until the kale is truly soft.
  • Toast 6 slices of crusty bread till super crunchy (nice and brown!). The bread should be sliced no more than 1/2 inch thick.
  • Drizzle your toasted slices with the olive oil first, then rub with a raw garlic clove (the garlic should be sliced in half, and you’ll be rubbing the flat, exposed part of the garlic onto the bread).
  • Drain the cooked kale well, making sure there isn’t any water remaining.
  • Add a nice heap (about 2 tablespoons) of cooked kale on top of each slice of the toasted garlic bread, then top it off with salt and grated pepper and a generous drizzle of more fresh extra virgin olive oil.
  • Serve immediately and enjoy.

Did you make this recipe?

Tag @appetitomagazine on Instagram and hashtag it with #italianfoodanddrink

Like this recipe?

Follow @Appetitomagazine on Pinterest

Follow us on Facebook!

Follow us on Facebook

Stay in touch

Sign up for our free newsletter

More from Appetito

Vinitaly and the City Brings a Toast to Verona this April

Vinitaly and the City returns to Verona's historic city center with its celebration of wine, culture, and culinary traditions.

Tana Delivers Thoughtful Sicilian Cuisine in New Orleans Style

Chef Michael Gulotta's third New Orleans area concept passionately blends his Sicilian roots with the cuisine of his hometown.

Pinstripes & Pignolis, Chasing the Yankees and Italian Food in Tampa

A disappointing result of a Yankees spring training game is redeemed by an Italian meal at Market at EDITION hotel in Tampa.

March 31, 2025

Sunday Shop: Spring Bag Edit

Morgan Hines seeks out the best in not only food and drink but style, housewares, and more. Welcome to Appetito’s Sunday Shop!

March 30, 2025
See all posts