Good grief, I'm following that gorgeous, crusty bread and glistening, succulent beef with Boiled Kale on Toast!
From the Zuni Café Cookbook, this is one of the 4 ways this boiled kale is used. The thick slices of bread (I used the Pan de Pueblo from a local bakery that uses some of their own milled corn), rubbed with garlic, float on the boiled kale long enough to soak up some of the pot liquor and are topped with the kale, ribbons of prosciutto, shaved pecorino Romano, black pepper and a drizzle of olive oil.
