Bruschette with Cavolo Nero & Garlic Recipe | Abel & Cole

Bruschette with Cavolo Nero & Garlic

Cooking time
Serves2-4 people
Vegans

Top crunchy slices of toasted rye sourdough bread with soft, seasonal cavolo nero, sizzled with plenty of garlic and a bright squeeze of lemon.

Ingredients

  • Sea salt
  • 200g cavolo nero
  • A couple of ice cubes
  • 2 long slices of light sourdough rye bread
  • 2 garlic cloves
  • 1 lemon
  • 2 tbsp extra virigin olive oil
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Method

1. Fill a large pan with water. Add a large pinch of salt, cover, then pop the pan on a high heat and bring to the boil. Trim the dry ends from the cavolo nero. When the water is boiling, add the cavolo nero and simmer, without a lid on the pan, for 8-10 mins till the cavolo nero is tender. Drain, then tip the cavolo nero into a bowl and cover with cold water. Add a few ice cubes. This stops it cooking and keeps it green. Set aside to cool for a few mins.
2. Cut 2 long slices off the rye bread. Toast on a hot griddle pan or under the grill till lightly browned on both sides. Cut the rye toasts in half.
3. Peel and finely slice the garlic. Finely grate the zest from the lemon. Drain the cavolo nero and squeeze out any remaining water. Roughly chop the cavolo nero.
4. Pour 2 tbsp olive oil into a frying pan and set on a medium-low heat. Add the garlic and gently fry for 1 min, stirring, till lightly cooked.
5. Add the cavolo nero to the frying pan. Add a pinch of salt and stir to mix. Warm through for a 2-3 mins, stirring. Juice in half the, taste and add more salt or lemon juice if you think it needs it.
6. Heap the garlicky cavolo nero up on the rye bread toast, top with pinches lemon zest and serve.
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