Cannellini Beans and Greens on Garlic Toast |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3 cups water |
12 cups torn kale (about 1 bunch) |
1 teaspoon olive oil |
1 1/2 cups finely chopped onion |
1/2 teaspoon dried oregano |
1 cup diced seeded plum tomato |
1/8 teaspoon salt |
1/8 teaspoon crushed red pepper |
2 garlic cloves, minced |
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained |
1 garlic clove, halved |
4 (1 1/2-ounce) slices country or peasant bread, toasted |
3/4 cup (3 ounces) grated fresh parmesan cheese, divided |
Directions:
1. Bring 3 cups water to a boil in a large Dutch oven; add kale. Cook 6 minutes or until tender; drain in a colander over a bowl, reserving 1 cup cooking liquid.
2. Heat oil in a large nonstick skillet over medium-high heat. Add the onion and oregano; sauté 5 minutes. Add tomato, salt, crushed red pepper, and minced garlic; saute 1 minute. Stir in kale, reserved liquid, and beans; cook 3 minutes.
3. Rub garlic halves on 1 side of each toast slice. Place toast slices, garlic sides up, on 4 plates; sprinkle each slice with 2 tablespoons cheese. Top each with 1 cup bean mixture and 1 tablespoon cheese.
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