Tuscan Kale & White Bean Bruschetta

Tuscan Kale & White Bean Bruschetta

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From: EatingWell Magazine, September/October 2014

In this classic Tuscan combination, kale and white beans are whirled into a spread for this easy bruschetta recipe. Serve on crostini, toss it with pasta for an appetizer, use it as a panini spread or stir the bruschetta topping into a bowl of chicken soup.

Ingredients 10 servings

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  • 1 pound Tuscan kale (lacinato or dinosaur) or curly kale
  • 1 tablespoon coarse salt
  • ¼ cup extra-virgin olive oil, plus more for drizzling
  • 2 small cloves garlic, chopped
  • ½ teaspoon fine sea salt
  • 1 15-ounce can cannellini beans, rinsed, or 1½ cups cooked white beans
  • 20½-inch slices baguette, toasted

Preparation

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  • Ready In

  1. Put a large pot of water on to boil.
  2. Strip kale off the tough stems; discard the stems. Add the leaves and coarse salt to the boiling water. Cook, stirring frequently, until tender, 10 to 15 minutes. Drain in a colander and rinse with cold water. Drain well and squeeze to remove most but not all moisture.
  3. Puree half the kale with ¼ cup oil, garlic and fine salt in a food processor to form a smooth, stiff paste. Coarsely chop the remaining kale and mix it with the kale paste in a bowl.
  4. Combine ½ cup kale paste with white beans in another bowl. (Reserve the remaining kale paste for another use.) Top each piece of toasted baguette with a generous tablespoon of the kale-bean mixture. Serve drizzled with a little olive oil, if desired.
  • Make Ahead Tip: Prepare kale paste (Steps 1-3), cover with a thin layer of olive oil and refrigerate for up to 1 week.

Nutrition information

  • Serving size: 2 bruschetta
  • Per serving: 110 calories; 4 g fat(0 g sat); 4 g fiber; 18 g carbohydrates; 5 g protein; 49 mcg folate; 0 mg cholesterol; 1 g sugars; 0 g added sugars; 2,266 IU vitamin A; 27 mg vitamin C; 45 mg calcium; 1 mg iron; 252 mg sodium; 174 mg potassium
  • Nutrition Bonus: Vitamin A (45% daily value), Vitamin C (45% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, ½ vegetable, ½ fat

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