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Beans, Greens and Bruschetta

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Ingredients

Adjust Servings:
8 slices Crust thick bread
6 tablespoons or more of good Olive oil
Salt
Pepper
2 thin sliced Garlic cloves
1/2 teaspoon Red pepper flakes
2 cans Cannellini beans rinsed and drained well
1 pound Kale leaves only, torn into pieces
1 tablespoon Lemon juice

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Beans, Greens and Bruschetta

Cuisine:

    Authentic Italian bean and greens bruschetta

    • 15 minutes
    • Serves 4
    • Easy

    Ingredients

    Directions

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    You can still enjoy the grilling season and keep your healthy lifestyle. This is a classic Italian grilled bread antipasto with white bean and leek puree that can be easily be adapted to whatever you have on hand. These beans and greens bruschetta are super versatile and delicious and can be prepared in under 30 minutes.

    Featured image:
    bruschetta with green beans.1
    by Zoryana Ivchenko @ flickr

    Steps

    1
    Done

    Brush all sides of the bread with 4 tablespoons of the oil and toast each side for 3 minutes in a cast iron skillet or griddle

    2
    Done

    Season the bread with salt and pepper and set it aside.

    3
    Done

    Add the remaining oil to the same skillet and raise heat to medium-high heat.

    4
    Done

    Add the red pepper and garlic and cook for 30 seconds.

    5
    Done

    Add the beans and cook for another 3 minutes until they begin to blister a little.

    6
    Done

    Use a spoon to mash about half the beans into a paste.

    7
    Done

    Add the chicken broth and kale to the pan and cook for 2 minutes while tossing often.

    8
    Done

    Add the lemon juice and season to taste with salt and pepper.

    9
    Done

    Serve the beans and greens spooned over the toast while hot.

    10
    Done

    Offer more lemon juice on the side if desired.

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