Last weekend, at the food market, I bought some excellent black kale. This vegetable is very popular in Tuscany for making delicious soups. Once at home, I used the most tender part of the leaves to prepare and to pair with the chickpea soup that I love. I set aside the stems, which are a little harder, and later on boiled them to soften. Then, I sautéed them in a pan with garlic, extra virgin olive oil and chilli pepper. Finally, I passed them in the food processor to have a good kale cream. The result is this simply delicious tasty dish. Welcome