Beans and Kale Toast
Active Time: 20 minutes | Total Time: 20 minutes | Serves Serves 4
- 1 large yellow onion, sliced
- 5 tablespoons extra virgin olive oil (3 T. + 1T.)
- 2 cloves garlic, chopped
- 1 bunch kale
- 2 15-ounce cans cannellini beans, drained and rinsed
- ½ cup water
- ½ teaspoon kosher salt
- ¼ teaspoon crushed red pepper
- ¼ teaspoon freshly ground black pepper
- 8 slices whole wheat baguette
- ¼ cup grated Parmesan
Cut the stem end off of the onion then cut the onion in half through the root end. Peel. Now slice the onion into half moons.
Place a large pot on the stove and turn the heat on to medium. Add 3 tablespoons of the oil and heat until it shimmers (about 1 minute). Stir in the sliced onion. Cover and let cook, stirring once or twice, for 7 to 8 minutes. Remove the lid and continue to cook, stirring often, until the onion is golden brown, about 5 minutes more.
While the onion cooks, chop the garlic. Tear the kale leaves from their stems, wash, and spin dry. Drain and rinse the beans.
Stir the chopped garlic into the onions and cook for 1 minute. Stir in the kale and cover. Let cook until wilted, about 2 minutes. Stir in the beans, water, salt, red pepper, and black pepper (about 12 turns on pepper mill). Cook a few minutes to heat through.
Heat the broiler (with the oven rack 4 inches from the top). Slice the baguette (on the diagonal) into eight ½-inch slices. Brush both sides with the remaining 1 tablespoon oil. Broil until golden brown, about 2 minutes per side.
Divide the toasts among bowls then spoon the bean mixture over the tops. Sprinkle with Parmesan.
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