Kale Bruschetta

Serves 4-6

3 tablespoons extra virgin olive oil

1 red chilli, finely chopped

2 garlic cloves, finely chopped

1 red onion, finely chopped

2 small bunches Cavolo Nero–stems removed from mature leaves, roughly chopped. If young leaves keep stems and roughly chop

1 cup podded broad beans

1 tablespoon lemon juice

1 tablespoon extra virgin olive oil, extra

6-8 slices sourdough bread

2 garlic cloves, halved, extra

100g goats cheese

Heat the olive oil in a large frying pan over a medium-high heat, add the chilli, garlic and onion and cook for 5 minutes or until onions have softened. Add the kale and cook for an additional 5 minutes, tossing frequently, until wilted.

Add 1/2 cup of water, toss again, cover the pan and reduce heat to medium-low. Cook for 8 to 9 minutes until kale is tender. Remove from heat and set aside.

Blanch the beans in unsalted boiling water for a couple of minutes, giving the large ones a bit longer (don’t add salt, as this will toughen the skins). Drain and allow to cool slightly. Remove the skins and place in a bowl and dress with the lemon juice and olive oil. Season with salt and freshly ground black pepper to taste and mash roughly with a fork.

Meanwhile, cook the bread on both sides on a char-grill until lightly toasted. Rub the bread with the halved garlic cloves. Spread the goats cheese evenly between the slices of bread, then spread over a smothering of broad bean mash. Top with the kale mixture and freshly ground pepper and serve.

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Travelrite International is offering a fully escorted food and garden tour of Italy led by Garden Guru Phil Dudman and Fab Foodie Julie Ray from May 22 – June 7, 2015.

Highlights include three nights in the picturesque Tuscan village of Bagno Vignoni, lunch at the world-renowned Osteria Francescana in Modena, a visit to the enchanting

Villa del Balbianello overlooking Lake Como and the glorious food markets of Bologna, the food capital of Italy.

For more details call 03 9836 2522 or see travelrite.com.au for more.

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