In winter, when Tuscan kale (also called Tuscan black kale, lacinata kale, or dinosaur kale) is available, I fry it in olive oil until it wilts, then cook it slowly until tender in a covered pan. The liquid and the greens are then piled on a piece of grilled bread and served hot. You can prepare the greens in advance and reheat them just before serving.
The Slow Mediterranean Kitchen by Paula Wolfert. Copyright © 2003 by Paula Wolfert. Photographs copyright © by Christopher Hirsheimer. Published by Houghton Mifflin Harcourt. All rights reserved.