Cavolo nero with parma ham on grilled country bread

5oogr cavolo nero
olive oil (extra virgin)
s & p
garlic
4 slices ham
toasted slices of country bread with a crusty crust

Cut out the toughest part of the stalk and boil cabbage in salted water for about 20 minutes, till tender. Drain and press with a wooden spoon to get rid of the water.
Grill the bread in the oven and rub with garlic. S & P the cabbage and arrange on toast and top with ham and a dribble of olive oil.