Cavolo Nero Bruschetta

Prepare Cavolo Nero by removing central rib & chopping leaves. Blanch in boiling, salted water for 7m. Drain, refresh with cold water & drain again.

Heat 2T olive oil in a medium pan, add 1 chopped onion, 1 finely chopped celery stick, 1 garlic clove crushed. Cover, cook very gently 15m.

Remove lid, add 1t chopped rosemary & 400g can cannellini beans rinsed, cook 2m.

Add 1/4c water & mash with a masher or fork until lumpy puree. Cook 4m stirring until think & creamy. Season with salt.

Fry 5-10 slices chopped bacon or pancetta in 1T olive oil until golden.

Slice a baguette or your favourite bread & toast. Sprinkle with parmesan.

Heat 2T olive oil & cook 1 chopped garlic clove & 1-2 small birdseye chillis (or your favourite chilli) for 1m.

Add Cavolo Nero & turn with tongs until piping hot.

Spread the bread with the bean puree & top with Cavolo Nero & pancetta.

Top with shaved parmesan & a slice of tomato if you can source it!

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