by Augusto Tocci

Cabbage in all its forms, from regular to Savoy, to cauliflower and in between is an in-demand vegetable for its nutritional value rich in vitamins and minerals.

Tuscan kale is ready to harvest when temperatures drop, just around the same time as the olive harvest. The new batches of olive oil that are produced pair wonderfully with this vegetable.

Toast some slices of crunchy, crusty, country bread on the grill and rub with a clove of garlic while their still hot. On the side, cook some leaves of Tuscan kale in some boiling water. When ready, strain them and lay the leaves on the slices of toasted bread.

Top it all off with olive oil and enjoy!