Knife-and-Fork Tuscan Kale Bruschetta

Preparation info

  • Difficulty


  • Serves


Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

  • About

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.


  • 1 bunch of Tuscan kale (about 8 ounces)
  • ¼ cup extra virgin olive oil, preferably olio nuovo
  • 2 garlic cloves
  • Salt and freshly ground pepper
  • A few drops of balsamic vinegar or a pinch of crushed hot red pepper
  • 8 slices of day-old, dense country bread, cut ¾ inch thick
  • ¼ cup coarsely shredded pecorino Romano cheese


  1. Wash the kale and strip the leaves from the stems; cut the leaves crosswise into 1-inch ribbons. Place in a wide saucepan, add 2 tablespoons of the olive oil, half the garlic, and the salt and pepper to taste. Cook gently until the greens are-wilted, about 10 minutes.
  2. Add 1 cup water, cover partially, and cook until the kale is tender, 20 to 30 minutes. Remove the cover and boil until almost all the liquid is evaporated and the leaves are juicy and glistening. Add vinegar or hot pepper to taste.
  3. Lightly grill the bread on a heated grid and rub each piece of bread with the remaining garlic. Place some of the greens on top of each slice. Sprinkle 1 tablespoon of cheese and the remaining oil over each. Serve warm.