Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10      tablespoons   extra-virgin olive oil -- divided
   2                    garlic cloves -- thinly sliced, plus
   2                    garlic cloves -- peeled, whole
   2      bunches       cavolo nero -- (or kale), chopped
                        -- 1" 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)