Bruschetta With Chilispiced Tuscan Kale And Cannel... |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Kale is an excellent source of vitamin A, vitamin C and manganese. It's also a very good source of dietary fiber, copper, calcium, vitamin B6 and potassium. Tuscan But no matter how kale is, what excites me the most of course is its rich, earthy flavor. Ingredients:
3 tablespoons extra virgin olive oil (preferably strong and spicy) |
1/4 teaspoon dried chili pepper flakes or to taste |
2 large garlic cloves – skinned and finely chopped |
2 small bunches tuscan kale (about 7 oz) – remove stems from mature leaves and tear them in 2” pieces |
for young leaves keep the stems and cut leaves in 2” pieces |
1/2 cup spring water |
1–15oz can cannellini beans – drained |
1/2 teaspoon sea salt or to taste |
freshly ground black pepper to taste |
6 to 8 large country bread slices – 1/2 thick |
1 large garlic clove – skinned and left whole |
extra virgin olive oil as garnish |
sea salt as garnish |
Directions:
1. Heat a large heavy-bottomed skillet over high heat.
2. Add the olive oil, chili pepper flakes and garlic and sauté for 30 seconds.
3. Add the kale and sauté for an additional 2 minutes, tossing frequently, until wilted.
4. Add the water, toss again, cover the pan and reduce heat to medium-low. Braise for 8 to 9 minutes until kale is tender. Add the beans, salt and pepper to taste, toss well, raise heat to high and sauté for 1 to 2 minutes until beans are warmed through and all the juices have evaporated. Remove from heat and set aside.
5. Step 2: Preheat broiler. Toast the bread under broiler on each side until nicely brown and crispy.
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