про еду

про еду

четверг, 16 марта 2017 г.

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.



  • 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


  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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