Fetta Col Cavolo, Olio Nuovo and Pecorino Fresco
| Yield: | 1 Servings |
| Categories: |
| 6 | tb | Extra virgin olive oil; plus 4 T |
| 2 | Cloves garlic; thinly sliced, plus two peeled whole cloves | |
| 2 | bn | Cavolo nero (or kale); chopped, in 1" ribbons |
| 4 | sl | Country bread; 1" thick |
| 1/2 | lb | Pecorino toscano |
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