Tuscan Crostini with Sautéed Black Kale

Begin by removing the tough central stems from the black kale leaves. Submerge the leaves in a large bowl of cold water, letting them soak for about 20 minutes to ensure all grit is removed. This step is crucial for both flavor and texture.

While the kale soaks, bring 3 liters of water to a rolling boil in a large stockpot, preparing for the blanching process.

Once the water is boiling, stir in 1 tablespoon of kosher salt and add the cleaned kale leaves. Blanch for 7 minutes until the leaves are bright and tender, which helps mellow the kale’s bitterness and preserve its vibrant color.

Drain the kale thoroughly. In a wide sauté pan, heat 3 tablespoons of high-quality olive oil with a whole clove of garlic. When the garlic turns a light golden hue, remove it for a subtle aromatic base. Add the blanched kale to the pan, sautéing over medium-high heat for 5 minutes. Stir gently to keep the leaves mostly intact, enhancing both presentation and mouthfeel.

If available, use a round biscuit cutter to shape your slices of rustic bread, creating elegant disks that serve as the foundation for your crostini. Toast these bread rounds under a broiler or in a hot oven until golden and crisp.

For assembly, place the toasted bread rounds onto a serving platter. Top each with a drizzle of extra virgin olive oil and a pinch of sea salt. Spoon a generous portion of sautéed kale onto each round. Finish with another light drizzle of olive oil and a sprinkle of freshly cracked black pepper.

Use a vegetable peeler or fine grater to shave curls of Parmigiano Reggiano or Pecorino over the crostini for a creamy, savory flourish. Garnish with additional toppings like a pinch of chili flakes, sliced olives, or capers to suit your taste.