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Bruschetta With Smashed Beans, Sage and Kale


  • 1 bunch kale, stems removed, leaves chopped into thin strips
  • 2 Tbsp extra virgin olive oil, plus additional oil to taste for drizzling
  • 2 large garlic cloves, 1 minced, 1 cut in half for rubbing the bruschetta
  • 1¬†tsp minced fresh thyme
  • 2 cups simmered white¬†beans, with about 1 cup of broth from the beans
  • 2 tsp slivered sage leaves
  • 8 thick slices whole wheat bread
  • 1 1/2 oz Parmesan, grated (1/3 cup)
  • salt and pepper to taste


1. Heat 1 Tbsp olive oil over medium heat in heavy skillet, add minced garlic. Cook, stirring, until fragrant, about 30 seconds, then 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 cook until kale is bright green and tender, about 5 minutes more. Transfer to bowl and keep warm.

2. Heat remaining oil over medium-high heat in 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, about 10 minutes.

3. Add pepper to taste, stir in sage and remove from the heat.

4. 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 medium oven and serve.

Adapted from NY Times

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