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Cannellini Beans and Greens on Garlic Toast

SUBMITTED 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."

SERVINGS

 (Help)
    
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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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.77 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 4.77 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 4.77 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 4.77 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 4.77 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 4.77 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 4.77 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 4.77 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 4.77 star rating.
Reviewed on mar. 29, 2006 by Doughgirl8 
Nice and simple. Great on whole wheat penne pasta as well. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.77 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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