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White Beans and Greens Bruschetta

By Kim Carlson, from the Culinate Kitchen collection

Introduction

This is at once a nourishing main course or, served on slices of baguette, a hearty starter.

Ingredients

	2	cups cooked white beans, drained
	2	small garlic cloves, pressed or minced
	2	tsp. chopped fresh rosemary leaves
	¼	cup plus 2 Tbsp. extra-virgin olive oil
	1	tsp. balsamic vinegar
	½	tsp. crushed red-pepper flakes
	~	Salt
	1	bunch lacinato (Tuscan or cavolo nero) kale
	4	slices sourdough bread, or 8 slices rustic baguette

Steps

In a medium bowl, gently combine the beans, garlic, rosemary, ¼ cup olive oil, balsamic vinegar, and red-pepper flakes. (Be careful not to break up the beans.) Set aside for at least an hour, to allow the flavors to blend.
Fifteen minutes before serving, stack the kale leaves on a cutting board and slice into ½-inch ribbons. Heat a wok (not nonstick) or large cast-iron skillet over medium-high heat for 2 minutes; add 1 tablespoon olive oil. Add the kale, and stir-fry until the leaves are wilted and the stem sections are no longer tough, about 8 minutes.
Brush bread slices on both sides with remaining olive oil; grill or broil until browned but not crunchy.
To serve, top bread with beans and greens.

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