crostini – greens
starter
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 the boil, then add the cavolo. Cook until tender, then drain well in a colander and allow to cool. Squeeze out any excess water from the cavolo, 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 on to each of your hot crostini, drizzled with more olive oil and a squeeze of
lemon juice.

• from
Jamie's Italy