Bruschetta with black cabbage

Cavalo nero, or Italian black cabbage, has a robust leaf compared with our native greens, which often causes a predicament as to what to do with it. This simple recipe shows the leaf in its true form, served on toast. Some supermarkets sell cavalo nero now – but if you can't get hold of it, then kale will do instead.

1kg cavalo nero or kale, ribs and stems removed
Sea salt and freshly ground black pepper
8 slices of country bread
3 garlic cloves, peeled
Olive oil to drizzle

Cut the cabbage or kale into broad strips. Boil in a pot of salted water until tender, for about 20 minutes. Drain. When it is cool enough to handle, squeeze out any excess water and roughly chop the leaves.

Toast the bread (over the embers of a fire is best, but the oven or toaster is fine too). Rub the toast with garlic.

Spoon the cabbage on top of the toast, season with salt and pepper, drizzle generously with olive oil and serve.