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]
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
Clean the kale, then steam for a few minutes. Drain, then blanch in ice water.
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.
In a separate pan, heat olive oil, then add rosemary, sage, and beans.
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.