Recipe - Fetta Col Cavolo Olio Nuovo And Pecorino Fresco

6 tablespoon Extra virgin olive oil; plus
4 T
2 Cloves garlic; thinly
cut or sliced up , plus two peeled
whole cloves
2 bn Cavolo nero (or kale);
chopped, in 1" ribbons
4 sl Country bread; 1" thick
One half pound Pecorino toscano

In a 12 inch to 14 inch saute pan, heat oil and garlic together until
garlic starts to lightly brown. Add all the cavolo at once and stir to move
garlic from the bottom. Cover and cook 8 to 10 minutes until cavolo is
soft.

Meanwhile, grill the bread and then rub with raw garlic. Place 1 slice in
each shallow bowl and top with a large spoonful of the cabbage. Drizzle
with 1 tablespoons extra virgin olive oil and shaved pecorino from a
peeler.

Serves: 4 as antipasto

Recipe by: MOLTO MARIO #MB5726 Posted to MCRecipe Digest V1 #743 by Sue
suechef@sover.net on Aug 14, 1997