Today, for dinner, I prepared these tasty Croutons with Black Kale. It has been several years since this vegetable was planted in my garden, thanks to my friend Sandra, who lives in Tuscany and introduced it to me. These croutons are indeed typical of that region. Making these croutons is really very simple, it is a quick and low-calorie dish, which can be enriched, if desired, with sausage, lard, or boiled potatoes. But they can also be served as a main dish for a quick dinner. If you’re looking for other ideas for your snacks or quick dinners, here are a few ideas:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 4/6
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Winter
Ingredients for Croutons with Black Kale
- 14 oz black kale
- 1 clove garlic
- 8 slices bread
- extra virgin olive oil
- pepper
- salt
Tools for Croutons with Black Kale
- Pan
- Baking Tray
- Strainer
Steps for Croutons with Black Kale
First, wash and clean the black kale, removing the central rib from all the leaves. Cook in plenty of salted water, once cooked, pass it in ice water and drain.
Toast the slices of bread in the oven or use a grill pan or, like me, on a wood stove. Keep the slices aside.
In a pan, pour a drizzle of extra virgin olive oil, crush or finely chop a clove of garlic, and as soon as it takes on a slight color, add the black kale and let it season, stirring occasionally. Adjust salt if needed, and add pepper. If you want tastier croutons, replace the pepper with a pinch of chili pepper.
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Take the slices of bread, put the kale on the croutons, and serve with a drizzle of raw oil, still hot.
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