Kale on Toasted Bread Recipe - Cavolo Nero con le Fette

Take about a pound (500 g) black leaf kale, strip away the tough ribs of the leaves, and wash what remains with care. Then boil it in lightly salted water just until done (since the kale will wilt, start with as little water as you can; it's done as soon as the leaves are tender). Once the kale is cooked drain it, reserving the liquid, and coarsely chop it. Next, cut several slices of pane casalingo (Tuscan-style bread), toast them, cut them in half, rub them with a cut clove of garlic, dip them in the pot liquid, and arrange them on the plates. Put a 1/3-inch layer of kale on top of each slice, drizzle with good extra virgin olive oil, season with pepper to taste, and serve.

Maria Luisa Incontri Lotteringhi della Stufa doesn't give amounts in her Pranzi e Convitti, a fascinating book on Florentine cuisine from the 1400s to today. With four 8 by 3-inch slices of bread and a pound of kale you should obtain enough to serve four as an antipasto.