White Bean And Kale Bruschetta

To Make Ahead -

Prepare kale paste (Steps 1-3), cover with a thin layer of olive oil and refrigerate for up to 1 week.

The recipe calls for a can of cannellini beans, personally I would get the dried bean and season and cook the beans.

Ingredients

1 pound Tuscan kale (lacinato or dinosaur) or curly kale
1 tablespoon coarse salt
1/4 cup extra-virgin olive oil, plus more for drizzling
2 small cloves garlic, chopped
1/2 teaspoon fine sea salt
1 15-ounce can cannellini beans, rinsed, or 1 1/2 cups cooked white beans
20 1/2-inch slices baguette, toasted

Directions

Put a large pot of water on to boil.
Strip kale off the tough stems; discard the stems. Add the leaves and coarse salt to the boiling water. Cook, stirring frequently, until tender, 10 to 15 minutes. Drain in a colander and rinse with cold water. Drain well and squeeze to remove most but not all moisture.
Puree half the kale with 1/4 cup oil, garlic and fine salt in a food processor to form a smooth, stiff paste. Coarsely chop the remaining kale and mix it with the kale paste in a bowl.
Combine 1/2 cup kale paste with white beans in another bowl. (Reserve the remaining kale paste for another use.) Top each piece of toasted baguette with a generous tablespoon of the kale-bean mixture. Serve drizzled with a little olive oil, if desired.

More Info

Servings / Yield: 10
Prep Time: 1 hr   /   Total Time: 1 hr
Category: Appetizer
Keywords: Unspecified