Kale and White Bean Crostini

Kale and White Bean Crostini

Love the idea of eating the healthy cornucopia of nutrients that is kale, but not sure how to serve it? Try this!

My sister Tiara adapted this recipe from two others she found online and sent it to me. It comes together pretty fast and the combination of textures and enticing presentation make this a fun meal to serve.

Put in a bowl to set aside

 1/2 can white beans
1 pinch of red pepper flakes
1/2 tbls olive oil
1/4 tsp lemon zest
juice of half lemon
salt and pepper
1/3 tsp rosemary crushed as small as I could get it

For the crostini

Slice a baguette 1/4-1/2 inch, sprayed with a little olive oil and
toast in oven at 350 (barely brown but very crispy) (about 10 slices)

Then rub 1/2 a clove of garlic on the warm bread

For the bean mixture

Meanwhile in dutch oven carmelize 1/2 a yellow onion in a little butter and extra virgin olive oil. When that is done, put in 1 clove minced garlic and saute till fragrant,

Add bean mixture to incorporate red pepper and lemon, stirr around a minute or 2 then put in about 6 leaves of dinosaur kale that had stem removed and were sliced into ribbons.

Stir around to coat in bean mixture and add about 1/3 cup water to help steam

Put lid on and steam for a few minutes maybe 5 but until water is mostly gone and kale is wilted down.

Salt and pepper to taste.