(= Crostini with Tuscan Kale)
Recommended wine: Le Chiassaie V.S.Q.
Clean the kale by removing the central stalk: hold each leaf firmly at the bottom of the stalk with one hand, then, once more at the bottom, grip it with the other hand and, holding tightly, move upwards along the stalk so that the leaf becomes detached. Wash the leaves under running water and cook them in plenty of salted water for about half an hour. Now strain the kale, squeeze it thoroughly and chop it coarsely. In a heavy-bottomed frying pan, heat the oil and the garlic; when it turns golden brown, remove it and tip in the kale. Season with salt and pepper and sauté for a few minutes. Toast the slices of bread on both sides, distribute the kale on top of them, add 2 sun-dried tomatoes (drained of their oil) on each one and... add a drizzle of new oil and “it’s to die for”!