{"id":5882,"date":"2016-02-28T13:30:10","date_gmt":"2016-02-28T12:30:10","guid":{"rendered":"http:\/\/foodiesgarden.net\/?p=5882"},"modified":"2016-11-25T21:35:22","modified_gmt":"2016-11-25T20:35:22","slug":"bruschetta-with-kale-bruschetta-mit-gruen-schwarz-oder-palmkohl","status":"publish","type":"post","link":"http:\/\/foodiesgarden.net\/?p=5882","title":{"rendered":"bruschetta with kale \/\/ bruschetta mit gr\u00fcn- schwarz oder palmkohl"},"content":{"rendered":"

\"bruschetta<\/a><\/p>\n

this is one of the unknown classics of the italian kitchen: cavolo nero con lefette, bruschetta with kale. and as it is a typical tuscan country cuisine you can use whatever kind of kale you have – black kale, curly kale, palm kale, …<\/p>\n

combined with some garlic and fresh farmhouse bread it will be a perfect starter for an italian meal or a tiny snack in-between. and if you think now – kale – oh no, thank’s … try it! it has nothing, absolutely nothing to do with all the dead cooked kale recipes you may have in mind.<\/p>\n

almost unknown outside italy, you will find a recipe like the following in almost every traditional\u00a0italian cookbook.<\/p>\n

enjoy the last winter vegetables. spring is coming very soon!<\/p>\n

for 4:<\/p>\n

1 kg kale (black, curly, palm kale, …)
\nsea salt and freshly grounded pepper
\n8 pieces of fresh farmhouse bread
\n3 cloves of garlic
\nolive oil<\/p>\n

wash the kale and remove the stalks. cut the kale into stripes.<\/p>\n

bring a large pan with salted water to a boil and let the kale simmer for about 20 minutes. pour off the water and allow to cool before you squeeze out all the remaining liquid. if necessary, cut the cooked leaves\u00a0into\u00a0small pieces.<\/p>\n

roast the bread and rub with the garlic. pour some of the kale on each bread, season with sea salt and pepper and sprinkle with some olive oil.<\/p>\n

enjoy!<\/p>\n

***********************<\/p>\n

1 kg kohl (schwarzkohl, gr\u00fcnkohl, palmkohl, …)
\nmeersalz und frisch gemahlener pfeffer
\n8 scheinen frisches landbrot
\n3 knoblauchzehen
\noliven\u00f6l<\/p>\n

den kohl waschen und die dicken rippen und stiele entfernen. anschlie\u00dfend den kohl in streifen schneiden.<\/p>\n

in einem gro\u00dfen topf gesalzenes wasser zum kochen bringen und den kohl darin etwa 20 minuten k\u00f6cheln lassen. dann abgie\u00dfen und ausk\u00fchlen lassen bevor s\u00e4mtliche fl\u00fcssigkeit herausgequetscht wird. falls n\u00f6tig die bl\u00e4tter noch mal etwas kleiner schneiden.<\/p>\n

das brot r\u00f6sten und mit knoblauch einreiben. auf jedes brot etwas kohl geben, mit meersalz und frisch gemahlenem pfeffer w\u00fcrzen und mit oliven\u00f6l betr\u00e4ufelt servieren.<\/p>\n

guten appetit!<\/p>\n","protected":false},"excerpt":{"rendered":"

this is one of the unknown classics of the italian kitchen: cavolo nero con lefette, bruschetta with kale. and as it is a typical tuscan country cuisine you can use whatever kind of kale you have – black kale, curly … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[7,13],"tags":[25,103],"class_list":["post-5882","post","type-post","status-publish","format-gallery","hentry","category-recipes","category-winter","tag-kale","tag-vegetarian","post_format-post-format-gallery"],"_links":{"self":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/5882","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5882"}],"version-history":[{"count":11,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/5882\/revisions"}],"predecessor-version":[{"id":5978,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/5882\/revisions\/5978"}],"wp:attachment":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5882"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5882"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5882"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}