Bruschetta con cavolo nero e olio

Bruschetta with cavolo nero and oil

For 6

12 leaves cavolo nero, washed and hard stalks removed

1 litre (1.3/4 pints) Vegetable Stock (see here) or water

Maldon salt and freshly ground black pepper

6 slices pugliese bruschetta (see here)

extra virgin olive oil

Bring the stock or salted water to a boil. Add the cavolo, lower the heat and simmer for 10 minutes or until soft. Put 2 pieces on top of each bruschetta. Pour on some oil, and season.