Fetta Col Cavolo, Olio Nuovo and Pecorino Fresco
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Ingredients
| 10 tbsp. | extra-virgin olive oil, divided | | 2 cloves | garlic, thinly sliced | | 2 cloves | garlic, peeled, whole | | 4 slices | country bread, sliced 1-inch thick | | 1/2 lb. | pecorino toscano | | 2 bunches | cavolo nero or | | kale, chopped into 1-inch ribbons |
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Instructions
In a 12- to 14-inch sauté pan, heat 6 tbsp. oil and garlic together until garlic starts to lightly brown. Add all the cavolo at once and stir to move garlic from the bottom. Cover and cook 8 to 10 minutes until cavolo is soft.
Meanwhile, grill the bread and then rub with raw garlic. Place 1 slice in each shallow bowl and top with a large spoonful of the cabbage. Drizzle with 1 tbsp. extra-virgin olive oil and shaved pecorino from a peeler.
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