Kale & White Bean Bruschetta
Thick toast topped with garlicky white beans and sautéed kale from the winter garden — the kind of lunch that's ready in 15 minutes and fills you up without weighing you down. Kale is one of the few greens that survives frost, which makes this a genuinely winter-garden meal.
Ingredients
🌱 From Your Homestead
- fresh kale (3 cups, roughly chopped)
- garlic (3 cloves)
- fresh rosemary (1 tsp, chopped)
🛒 From the Store
- white beans (1 can, drained)
- thick sourdough bread (4 slices)
- olive oil
- lemon juice (1 tbsp)
- red pepper flakes
- parmesan shavings
- salt
How to Make It
- Gather your ingredients: fresh kale (3 cups, roughly chopped), garlic (3 cloves), fresh rosemary (1 tsp, chopped), white beans (1 can, drained), thick sourdough bread (4 slices), and the rest.
- Prep your homestead ingredients — wash, chop, and measure: fresh kale (3 cups, roughly chopped), garlic (3 cloves), fresh rosemary (1 tsp, chopped).
- Mash half the white beans with a fork before adding them to the kale — the mashed beans create a creamy base that holds everything together on the toast. Whole beans roll off; mashed beans stick and give the bruschetta a more substantial texture.
- Cook for approximately 15 min. Adjust to taste and serve 2 portions.
- Plate, enjoy, and share with your household!
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