Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light April 1999

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Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

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  • 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.

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  • 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.

Nutrition Facts

472 calories; calories from fat 23%; fat 11.8g; saturated fat 4.4g; mono fat 3.7g; poly fat 2.2g; protein 25.9g; carbohydrates 72g; fiber 8.5g; cholesterol 15mg; iron 7.6mg; sodium 889mg; calcium 630mg.
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