CAVALO NERO BRUSCHETTA

RECIPE: Bruschetta with Lacinato Kale (Cavalo Nero)
Adapted from "The Cafe Cook Book," by Rose Gray and Ruth Rogers (Broadway, 1997); makes 2.

Take 6-8 leaves of lacinato kale (also known by its Italian name, cavolo nero), stiff stems stripped away, and simmer them in salted boiling water (or, better, homemade stock) for 10 minutes. Drain, then place 1/2 of the kale atop toasted slices of trimmed ciabatta or other toast. Season liberally with finishing salt (such as Maldon) and freshly ground black pepper. Pour on liberal drizzles of your best extra virgin olive oil.