© David Loftus
crostini – greens
method
Take 3 large handfuls of cavolo nero, cabbage, or Swiss chard and strip the leaves off the stalks. Add 3 cloves of peeled garlic to a pan of salted water and bring to a boil, then add the greens. Cook until tender, then drain well in a colander and allow to cool. Squeeze out any excess water from the greens, mush up the garlic, season to taste with sea salt and freshly ground black pepper, and drizzle with extra virgin olive oil. Toss around and divide onto each of your hot crostini, drizzled with more olive oil and a squeeze of lemon juice.