Greens and Beans Bruschetta

It’s cold outside and the wind is blowing, rain is beating against the glass and this is exactly what I want to eat !!  Vibrant, fresh, delicious flavours, made to seduce and delight.  This dish is GLORIOUS !!!  Plus if you want to add something a little more to it….. there is always Baconskillet-bruschetta-with-beans-and-greens-940x600

INGREDIENTS:

8 2cm – thick slices crusty bread
6 tablespoons olive oil, divided, plus more
Kosher salt, freshly ground pepper
2 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes
2 300gm cans cannellini beans, rinsed
1 bunch kale , ribs removed, leaves torn into bite-size pieces
1/2 cup low-sodium vegetable or chicken broth
1 tablespoon fresh lemon juice

METHOD:

Heat a large skillet over medium heat. Brush bread on both sides with 4 Tbsp. oil total. Working in 2 batches, cook bread, pressing occasionally to help crisp, until golden brown, about 3 minutes per side. Season toast with salt and pepper and set aside.

Increase heat to medium-high and heat remaining 2 Tbsp. oil in same skillet. Add garlic and red pepper flakes and cook, stirring, until fragrant, about 30 seconds.

Add beans and cook, stirring occasionally, until beginning to blister, about 3 minutes. Using a spoon, lightly mash about half of the beans. Add kale and broth and cook, tossing often, until kale is wilted, about 2 minutes. Add lemon juice; season with salt and pepper.

Serve beans and greens mixture over toast, drizzled with oil.

skillet-bruschetta-with-beans-and-greens-940x600

3 thoughts on “Greens and Beans Bruschetta

  1. Magnificent web site. Lots of helpful information here.
    I’m sending it to several friends ans additionally sharing in delicious.
    And obviously, thank you to your effort!

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