10 mins
Super easy
serves 12
About the recipe
Ingredients
3 large handfuls of cavolo nero, cabbage or Swiss chard
3 cloves of garlic
sea salt
freshly ground black pepper
extra virgin olive oil
Crostini
1 squeeze of lemon juice
Method
Wilted, dressed seasonal greens with a touch of lemon juice are a perfect crostini topping
- Take 3 large handfuls of cavolo nero, cabbage or Swiss chard and strip the leaves off the stalks. Add 3 cloves of peeled garlic to a pan of salted water and bring to the boil, then add the cavolo. Cook until tender, then drain well in a colander and allow to cool. Squeeze out any excess water from the cavolo, mush up the garlic, season to taste with sea salt and freshly ground black pepper and drizzle with extra virgin olive oil. Toss around and divide on to each of your hot crostini, drizzled with more olive oil and a squeeze of lemon juice.
- See my crostini recipe
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