Kale and White Bean Crostini

Sometimes, simple recipes can save the day. For example, if you need a party appetizer, crostini is always a simple solution. In this recipe, garlic and olive oil-rubbed toast is topped with sautéed Tuscan kale and a rosemary, sage, and white bean mixture.

KALE AND WHITE BEAN CROSTINI [VEGAN, GLUTEN-FREE]

INGREDIENTS

• 5.3 ounces Tuscan kale
• 4 large slices bread of choice
• 4 tablespoons cooked cannellini beans
• 1/2 onion, sliced
• 2 garlic cloves, minced
• Red pepper flakes, to taste
• Salt, to taste
• A few sprigs of rosemary
• 1 sage leaf
• Extra virgin olive oil, to taste

PREPARATION

1. Clean the kale, then steam for a few minutes. Drain, then blanch in ice water.
2. Chop the onion, then cook it in a skillet with a bit of olive oil and crushed red pepper. Cut the kale into strips, then add it to the pan and season with salt.
3. In a separate pan, heat olive oil, then add rosemary, sage, and beans.
4. Toast the bread, then divide each slice in two. Rub each slice with garlic and a little bit of olive oil, then top with kale and beans. Serve immediately.

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