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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.