Tuscan Kale & White Bean Bruschetta
Put a large pot of water on to boil.Advertisement
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.
1 starch, 1/2 vegetable, 1/2 fat