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. Source: EatingWell Magazine, September/October 2014

Faith Willinger
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Tips

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; 3.5 g total fat; 0.4 g saturated fat; 252 mg sodium. 174 mg potassium; 18.2 g carbohydrates; 4 g fiber; 1 g sugar; 5.4 g protein; 2266 IU vitamin a iu; 27 mg vitamin c; 49 mcg folate; 45 mg calcium; 1 mg iron; 11 mg magnesium;