Fetta Col Cavolo, Olio Nuovo And Pecorino Fresco

Fetta Col Cavolo, Olio Nuovo And Pecorino Fresco

Course :	Italian
From:	HungryMonster.com
Serves:	4

Ingredients:

10	tablespoons	extra-virgin olive oil -- divided
2	cloves	garlic -- thinly sliced, plus
2	cloves	garlic -- peeled, whole
2	bunches	cavolo nero -- (or kale), chopped 1 inch ribbons
4	slices	country bread -- 1-inch thick
1/2	pound	pecorino toscano
10	tablespoons	extra-virgin olive oil -- divided
2	cloves	garlic -- thinly sliced, plus
2	cloves	garlic -- peeled, whole
2	bunches	cavolo nero -- (or kale), chopped 1 inch ribbons
4	slices	country bread -- 1-inch thick
1/2	pound	pecorino toscano

Preparation:

In a 12-inch to 14-inch sauté pan, heat 6 tablespoons 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 tablespoon extra-virgin olive oil and shaved pecorino from a peeler. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5726)