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Ingredients Jump to Instructions ↓

  1. 3 cups water

  2. 12 cups torn kale (about 1 bunch)

  3. 1 teaspoon olive oil

  4. 1 1/2 cups finely chopped onion

  5. 1/2 teaspoon dried oregano

  6. 1 cup diced seeded plum tomato

  7. 1/8 teaspoon salt

  8. 1/8 teaspoon crushed red pepper

  9. 2 garlic cloves, minced

  10. 1 (16 ounce) can cannellini beans or other white beans, rinsed and drained

  11. 1 garlic clove, halved

  12. 4 (1 1/2 ounce) slices country or peasant bread, toasted

  13. 3/4 cup freshly grated Parmesan cheese, divided

Instructions Jump to Ingredients ↑

  1. Bring 3 cups water to a boil in a large Dutch oven; add kale. Cook 6 minutes or until tender; drain in a colander over a bowl, reserving 1 cup cooking liquid.

  2. Heat oil in a large nonstick skillet over medium-high heat. Add the onion and oregano; saute 5 minutes. Add tomato, salt, crushed red pepper, and minced garlic; saute 1 minute. Stir in kale, reserved liquid, and beans; cook 3 minutes.

  3. Rub garlic halves on 1 side of each toast slice. Place toast slices, garlic sides up, on 4 plates; sprinkle each slice with 2 tablespoons cheese. Top each with 1 cup bean mixture and 1 tablespoon cheese.

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