Serves 4

Ready in 45 minuts

400 gr black cabbage

150 gr white beans

4 slices (1 cm thick) of ciabatta bread

2 garlic cloves

extra-virgin olive oil (half glass)

Wash and separate the tip of the leaves of the black cabbage from the stems.

Fry one garlic clove with 2 tbs of oil, add the cabbage stems and fry for 5/6 minutes. Add a glass of water and bring to a boil, simmer, medium heat for 15 minutes.

Add then the leaves and cook for other 30 minutes (adding another glass of water), until they are soft. Season with salt and set aside.

Toast the bread, when crunchy, rub the garlic clove on the surface, top with the cooked cabbage, and top with 1 tbs of white beans. Season with oolive oil and a pinch of ground black pepper. Serve.

Servire ancora caldi.