BRUSCHETTA WITH SMASHED BEANS, SAGE AND KALE
This is comfort food - a generous spoonful of thick beans seasoned with fresh sage on top of a substantial slice of garlic toast. To make a meal of it I top the beans with seasoned greens and a little Parmesan.
Provided by Martha Rose Shulman
Categories dinner, lunch
Time 30m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil, salt generously and add kale. Blanch until tender, 3 to 4 minutes. Transfer to a bowl of cold water, then drain and squeeze out excess water. Chop medium-fine or cut in thin strips.
- Heat 1 tablespoon of the olive oil over medium heat in a heavy skillet and add minced garlic. Cook, stirring, until fragrant, about 30 seconds, and add thyme and chopped kale. Cook, stirring, until kale is nicely seasoned with garlic and oil, about 1 minute. Season to taste with salt and pepper and transfer to a bowl. Keep warm.
- Heat remaining oil over medium-high heat in the same skillet and add beans and broth. Stir and mash the beans with the back of a wooden spoon until the mixture is slightly thick but not dry. Be careful not to overcook as the beans can dry out quickly. 10 minutes should suffice. Add pepper to taste, stir in sage and remove from the heat.
- Lightly toast bread and as soon as you remove it from the toaster rub each slice with the cut clove of garlic and slather on a generous spoonful of beans. Top beans with kale, drizzle on more olive oil if desired, sprinkle with Parmesan and serve, or heat through for a couple of minutes in a medium oven and serve.
Nutrition Facts : @context http, Calories 227, UnsaturatedFat 2 grams, Carbohydrate 35 grams, Fat 5 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 549 milligrams, Sugar 5 grams, TransFat 0 grams
KALE AND BEAN BRUSCHETTA
Provided by Ivy Manning
Categories Appetizer Low Fat Vegetarian Quick & Easy Low Cal Kale Legume Fall Healthy Party Bon Appétit
Yield Makes 12
Number Of Ingredients 4
Steps:
- Rub cut side of garlic on toasts. Top with bean mixture and cheese shavings.
SKILLET BRUSCHETTA WITH BEANS AND GREENS
Categories Appetizer Quick & Easy Buffet Spring Summer Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium heat. Brush bread on both sides with 4 tablespoons oil total. Working in 2 batches, cook bread, pressing occasionally to help crisp, until golden brown, about 3 minutes per side. Season toast with salt and pepper and set aside.
- Increase heat to medium-high and heat remaining 2 tablespoons oil in same skillet. Add garlic and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Add beans and cook, stirring occasionally, until beginning to blister, about 3 minutes. Using a spoon, lightly mash about half of the beans. Add kale and broth and cook, tossing often, until kale is wilted, about 2 minutes. Add lemon juice; season with salt and pepper.
- Serve beans and greens mixture over toast, drizzled with oil.
WHITE BEAN BRUSCHETTA
This fabulous bruschetta has a Tuscan flavor. Quick and easy, I've made it many times to serve when entertaining guests. -Kristin Arnett
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield about 20 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the beans, tomatoes, olives, 4 tablespoons oil, basil, garlic, salt and pepper. Place bread slices on an ungreased baking sheet. Brush with remaining oil., Broil 3-4 in. from the heat until golden, about 1 minute. Spread with cheese; top with bean mixture. Serve immediately.
Nutrition Facts :
AWESOME GREEN BEANS WITH KALE
Awesome green beans! Once you take a bite, it will be the only thing you want to eat off the whole plate! Thank you Lord for a great recipe.
Provided by Sherylynn Booth
Categories Side Dish Vegetables Greens
Time 25m
Yield 2
Number Of Ingredients 10
Steps:
- Heat oil in a skillet over medium heat. Fry shallot and garlic in hot oil until golden brown, 2 to 3 minutes; add kale, cream of chicken soup, sriracha sauce, cream cheese, and sour cream to the skillet. Cook and stir the mixture until the cream cheese melts and the liquid is even in color, about 5 minutes.
- Stir green beans into the mixture to coat, season with black pepper, reduce heat to medium-low, and simmer until the sauce thickens slightly, 5 to 7 minutes.
Nutrition Facts : Calories 169 calories, Carbohydrate 14.4 g, Cholesterol 9.9 mg, Fat 11.2 g, Fiber 3.9 g, Protein 3.8 g, SaturatedFat 3.3 g, Sodium 792.5 mg, Sugar 1.8 g
BEAN AND KALE RAGU
Simmer leafy green kale, canned tomatoes with chile peppers, onions, garlic, spices, and fresh herbs with plump, white canned cannellini beans to make this savory, Italian-inspired ragu or vegetable stew.
Provided by Stefanie N
Categories Side Dish Beans and Peas
Time 1h25m
Yield 6
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large deep skillet over medium-high heat. Add the onions and kale. Cook and stir until the onions become transparent and the kale wilts and reduces in volume, 5 to 7 minutes.
- Reduce the heat to medium. Stir the tomatoes and green chiles, garlic, water, bay leaves, cumin, and onion powder into the kale mixture. Simmer the vegetable mixture until the kale is soft, about 1 hour. Stir in the cannellini beans and continue simmering until beans are heated through, about 10 minutes. Stir in the oregano and basil. Add salt and pepper to taste.
Nutrition Facts : Calories 206.5 calories, Carbohydrate 31.9 g, Fat 5.7 g, Fiber 7.9 g, Protein 8.7 g, SaturatedFat 0.7 g, Sodium 592.2 mg, Sugar 0.9 g
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