1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1 garlic clove, halved
4 (1 1/2-ounce) slices country or peasant bread, toasted
3/4 cup (3 ounces) grated fresh Parmesan cheese, divided
How to Make It
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.
Heat oil in a large nonstick skillet over medium-high heat. Add the onion and oregano; sauté 5 minutes. Add tomato, salt, crushed red pepper, and minced garlic; saute 1 minute. Stir in kale, reserved liquid, and beans; cook 3 minutes.
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.
Good, but do NOT put water in that pan with the onions, beans, etc. and don't overcook that kale. I use half white wine, half chicken stock and do the kale about 3 minutes. This is also nice with a few anchovies. I serve this to fewer people as a main course on a plate with crusty bread and a butter lettuce-orange slices salad.
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