If you want to keep on grilling this weekend, toast up some country italian bread, then sauté cavolo nero or kale, like this one from my garden, with olive oil and garlic. Try my recipe below from my Lidia’s Italian Table Cookbook.
Bruschetta with Dinosaur and Kale
Bruschetta con Cavolo Nero
Yield: Serves 6
Dinosaur kale, also called black kale, has darker leaves, a crinklier, almost scaly leaves. If you can’t find it, use regular kale instead. I find my dinosaur kale at New York City’s Union Square Greenmarket.
1/2 pound “dinosaur”, black or green kale
3 tablespoons extra virgin olive oil
2 garlic cloves, peeled and crushed
1/4 cup thinly sliced onions
Pinch of peperoncino (crushed red pepper)
Water, if needed
Bruschette (recipe follows)
Separate the kale into leaves and remove the thick stem from the center of each leaf. Shred the leaves 1/4‑inch wide. Wash the leaves thoroughly and drain them well, preferably in a salad spinner.
In a medium skillet heat the olive oil over medium heat. Add the garlic and cook until golden brown, about 2 minutes. Add the onion and cook until wilted, about 2 minutes. Add the kale, season lightly with salt and add the peperoncino. Reduce the heat to low and cooking the kale, stirring often, until the kale is very tender, about 30 minutes. If the kale begins to stick, add a tablespoon of water and continue cooking.
Meanwhile, prepare the bruschetta.
Adjust the seasoning and divide the kale evenly among the bruschette and serve immediately.