This is a family recipe that is used to celebrate the arrival of the Olio Nuovo: the first frost, which will make the cavolo crisp and tasty, usually happens during olive picking season.
2 tbsp Gaia’s Extra Virgin Olive Oil
1 garlic clove whole, peeled and smashed
2 medium bunches of cavolo nero
1/2 cup of water
salt, pepper to taste
Makes 12 baguette size or 6 ciabatta bread bruschette.
Wash cavolo nero and remove core.
In a large pan, fry garlic in oil until golden and then add the coarsely chopped cavolo nero. Stir it for 2-3 minutes at medium heat, then add water and 1 tsp of coarse salt.
Cover the pan and let it cook for 20′ or until the water has been absorbed. Adjust salt if needed. At this point the cavolo nero will have lost half of its volume.
Let it rest for few minutes before placing the cavolo nero on slightly toasted baguette or ciabatta bread slices. Add freshly grounded black pepper if you like. Don’t forget to drizzle some oil on each bruschetta before serving!