SKILLET BRUSCHETTA WITH BEANS AND GREENS
Categories Appetizer Quick & Easy Buffet Spring Summer Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium heat. Brush bread on both sides with 4 tablespoons oil total. Working in 2 batches, cook bread, pressing occasionally to help crisp, until golden brown, about 3 minutes per side. Season toast with salt and pepper and set aside.
- Increase heat to medium-high and heat remaining 2 tablespoons oil in same skillet. Add garlic and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Add beans and cook, stirring occasionally, until beginning to blister, about 3 minutes. Using a spoon, lightly mash about half of the beans. Add kale and broth and cook, tossing often, until kale is wilted, about 2 minutes. Add lemon juice; season with salt and pepper.
- Serve beans and greens mixture over toast, drizzled with oil.
BRUSCHETTA WITH WHITE BEAN PUREE AND FRIED SAGE LEAVES
Steps:
- Place the oil in a small skillet and heat over medium high heat. Lightly dust the 16 sage leaves with flour, shaking off any excess. Drop them in the hot oil and cook just until crispy and bright green, about 30 seconds. Remove with a slotted spoon and drain on paper towels.
- In the bowl of a food processor, combine the beans and shallot and process until very smooth. Remove the puree from the processor and pass it through a food mill or fine-mesh sieve. Place the puree in a small bowl and stir in the olive oil, chopped sage, lemon juice and salt and black pepper to taste. Set aside.
- Grill or broil the bread until lightly browned. While still hot, rub the slices with the garlic and sprinkle with a tablespoon of truffle oil. Spread each slice with about a tablespoon of the bean puree and sprinkle the remaining tablespoon of truffle oil over the tops. Top each with a fried sage leaf and serve immediately.
Nutrition Facts : @context http, Calories 956, UnsaturatedFat 37 grams, Carbohydrate 114 grams, Fat 43 grams, Fiber 22 grams, Protein 33 grams, SaturatedFat 4 grams, Sodium 589 milligrams, Sugar 4 grams, TransFat 0 grams
BRUSCHETTA WITH SMASHED BEANS, SAGE AND KALE
This is comfort food - a generous spoonful of thick beans seasoned with fresh sage on top of a substantial slice of garlic toast. To make a meal of it I top the beans with seasoned greens and a little Parmesan.
Provided by Martha Rose Shulman
Categories dinner, lunch
Time 30m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil, salt generously and add kale. Blanch until tender, 3 to 4 minutes. Transfer to a bowl of cold water, then drain and squeeze out excess water. Chop medium-fine or cut in thin strips.
- Heat 1 tablespoon of the olive oil over medium heat in a heavy skillet and add minced garlic. Cook, stirring, until fragrant, about 30 seconds, and add thyme and chopped kale. Cook, stirring, until kale is nicely seasoned with garlic and oil, about 1 minute. Season to taste with salt and pepper and transfer to a bowl. Keep warm.
- Heat remaining oil over medium-high heat in the same skillet and add beans and broth. Stir and mash the beans with the back of a wooden spoon until the mixture is slightly thick but not dry. Be careful not to overcook as the beans can dry out quickly. 10 minutes should suffice. Add pepper to taste, stir in sage and remove from the heat.
- Lightly toast bread and as soon as you remove it from the toaster rub each slice with the cut clove of garlic and slather on a generous spoonful of beans. Top beans with kale, drizzle on more olive oil if desired, sprinkle with Parmesan and serve, or heat through for a couple of minutes in a medium oven and serve.
Nutrition Facts : @context http, Calories 227, UnsaturatedFat 2 grams, Carbohydrate 35 grams, Fat 5 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 549 milligrams, Sugar 5 grams, TransFat 0 grams
More about "bruschetta with smashed beans sage and kale recipes"
KALE BRUSCHETTA RECIPE FROM TUSCANY | GOURMET PROJECT
From gourmetproject.net
KALE AND WHITE BEAN BRUSCHETTA | MRS. GRIMES BEANS
From mrsgrimesbeans.com
BRUSCHETTA WITH SMASHED BEANS, SAGE AND KALE - THE NEW YORK TIMES
From nytimes.com
BRUSCHETTA WITH SMASHED BEANS, SAGE AND KALE | GARLIC
From bostonorganics.grubmarket.com
BRUSCHETTA WITH SMASHED BEANS, SAGE AND KALE | THYME
From bostonorganics.grubmarket.com
BRUSCHETTA WITH SMASHED BEANS, SAGE AND KALE - COPY ME THAT
From copymethat.com
SLOW-COOKED BLACK KALE BRUSCHETTA RECIPE / RIVERFORD
From riverford.co.uk
CHEF R.J. RYAN’S KALE AND BEAN BRUSCHETTA | CIAO ITALIA
From ciaoitalia.com
KALE AND BEAN BRUSCHETTA RECIPE | BON APPéTIT
From bonappetit.com
BRUSCHETTA WITH SMASHED BEANS, SAGE AND KALE
From bostonorganics.grubmarket.com
BRUSCHETTA WITH SMASHED BEANS, SAGE AND KALE
From diningandcooking.com
BEST BRUSCHETTA WITH SMASHED BEANS SAGE AND KALE RECIPES
From alicerecipes.com
TUSCAN WHITE BEAN BRUSCHETTA WITH CRISPY KALE AND PROSCIUTTO
From spinachtiger.com
VEGAN TUSCAN KALE BRUSCHETTA // THE SPECKLED PALATE
From thespeckledpalate.com
KALE BRUSCHETTA RECIPE - FORKS OVER KNIVES
From forksoverknives.com
WHITE BEAN BRUSCHETTA - KEEPING IT SIMPLE ITALIAN
From keepingitsimpleitalian.com
CREAMY KALE BRUSCHETTA - RACHEL COOKS®
From rachelcooks.com
BEAN AND TOMATO BRUSCHETTA - ONTARIO BEAN GROWERS
From ontariobeans.on.ca
BRUSCHETTA WITH SMASHED BEANS SAGE AND KALE RECIPES
From tfrecipes.com
BEST BRUSCHETTA WITH WHITE BEAN PUREE AND FRIED SAGE LEAVES RECIPES
From alicerecipes.com
You'll also love