Step 1: Slice the chorizo and gently rub with Extra Virgin Olive Oil. Cook on a preheated grill gently for 5 minutes, turning to ensure golden on both sides. Remove the chorizo and put to one side.

Step 2: Remove the stems from the cavolo nero and roughly chop. Blanch for 1 minute in a pan of boiling salted water, then drain and place to one side.

Step 3: Add a tablespoon of Extra Virgin Olive Oil to a large fry pan and heat over a medium to low heat. Add the finely chopped garlic and gently cook until translucent. Add the blanched cavolo nero and lemon zest and stir fry on a medium to high heat for 1 to 2 minutes. Drain on paper towel.

Step 4: Grill the sourdough bruschetta on both sides until charred to your preference. Remove from the heat and rub the toasted bruschetta with a garlic clove that has been cut in half, then drizzle the bread with Extra Virgin Olive Oil.

Step 5: Place the sautéed cavolo nero on each bruschetta. Top with the grilled chorizo and drizzle with Vino Cotto.