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Cannellini Beans and Greens on Garlic Toast

By: Cooking Light magazine  
"Beans and greens make a perfect partnership for this hearty open-face sandwich; greens bring liveliness to the more staid and subtle beans."

Rating: This weblink has been rated 13 times with an average star rating of 4.8 Read Reviews (12)

Rate/Review | 292 people have saved this

 

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Original Recipe Yield 4 servings
 

Ingredients

  • 3 cups water
  • 12 cups torn kale (about 1 bunch)
  • 1 teaspoon olive oil
  • 1 1/2 cups finely chopped onion
  • 1/2 teaspoon dried oregano
  • 1 cup diced seeded plum tomato
  • 1/8 teaspoon salt
  • 1/8 teaspoon crushed red pepper
  • 2 garlic cloves, minced
  • 1 (16 ounce) can cannellini beans or other white beans, rinsed and drained
  • 1 garlic clove, halved
  • 4 (1.5 ounce) slices country or peasant bread, toasted
  • 3/4 cup freshly grated Parmesan cheese, divided

Directions

  1. 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.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add the onion and oregano; saute 5 minutes. Add tomato, salt, crushed red pepper, and minced garlic; saute 1 minute. Stir in kale, reserved liquid, and beans; cook 3 minutes.
  3. 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.

Footnotes

  • Reprinted with permission of Cooking Light® magazine. All rights reserved.
  • CALORIES 472 (23% from fat); FAT 11.8g (sat 4.4g, mono 3.7g, poly 2.2g); PROTEIN 25.9g; CARB 72g; FIBER 8.5g; CHOL 15mg; IRON 7.6mg; SODIUM 889mg; CALC 630
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 26, 2004 by Spongebob7 
If you love your green veggies, you're in for a treat. I omitted the bread and served this as... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 28, 2005 by LitleLisa1 
I made this recipe exactly as is and everyone I've prepared it for has asked for the recipe. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 12, 2005 by BARBARA_LUSHER 
Great Recipe - such a different way to prepare kale and so supprisingly tasty - I will make... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 17, 2005 by REBECCA70111 
I too, was looking for a creative and tasty way to prepare bland kale. Mom & I really enjoyed... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 28, 2005 by 1DRIFTER 
This is not a recipe I would have tried except my husband bought some kale & said "I know... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 8, 2004 by LIZZIECH 
Great as a MAIN dish. i omitted the bread and served as an stewy, soupy entree. i used... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 20, 2007 by philosophia 
We really like this recipe - mostly because it is such a yummy way to eat kale. It has protein... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 5, 2006 by MAMIBAKER 
I love this recipe. It's quick and has such satisfying flavor. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 29, 2006 by Doughgirl8 Supporting Member (Click to learn more about Supporting Membership)
Nice and simple. Great on whole wheat penne pasta as well. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 15, 2006 by LIZCANCOOK 
Another great meatless dinner. Made the recipe exactly as written. Leftovers are even better! MORE

 
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