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.

Faith Willinger
Source: EatingWell Magazine, September/October 2014


Recipe Summary

1 hr


Ingredient Checklist


Instructions Checklist
  • Put a large pot of water on to boil.

  • 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.

  • Puree half the kale with 1/4 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.

  • Combine 1/2 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 Facts

110 calories; protein 5.4g 11% DV; carbohydrates 18.2g 6% DV; dietary fiber 4g 16% DV; sugars 0.9g; fat 3.5g 5% DV; saturated fat 0.4g 2% DV; cholesterolmg; vitamin a iu 2265.7IU 45% DV; vitamin c 27.3mg 46% DV; folate 49.1mcg 12% DV; calcium 45.1mg 5% DV; iron 0.6mg 3% DV; magnesium 10.7mg 4% DV; potassium 173.6mg 5% DV; sodium 252mg 10% DV; thiaminmg 3% DV.