In this classic Tuscan combination, kale and white beans are whirled into a spread for this easy bruschetta recipe. Serve on crostini, toss it with pasta for an appetizer, use it as a panini spread or stir the bruschetta topping into a bowl of chicken soup.

Tuscan Kale & White Bean Bruschetta

Serves 10

Active Time: 1 hour

Total Time: 1 hour

1 pound Tuscan kale (lacinato or dinosaur) or curly kale

1 tablespoon coarse salt

1/4 cup extra-virgin olive oil, plus more for drizzling

2 small cloves garlic, chopped

1/2 teaspoon fine sea salt

1 (15-ounce) can cannellini beans, rinsed, or 1 1/2 cups cooked white beans

20 1/2-inch slices baguette, toasted

1. Put a large pot of water on to boil.

2. Strip kale off the tough stems; discard the stems. Add the leaves and coarse salt to the boiling water. Cook, stirring frequently, until tender, 10 to 15 minutes. Drain in a colander and rinse with cold water. Drain well and squeeze to remove most but not all moisture.

3. Puree half the kale with 1/4 cup oil, the garlic and fine salt in a food processor to form a smooth, stiff paste. Coarsely chop the remaining kale and mix it with the kale paste in a bowl.

4. Combine 1/2 cup kale paste with white beans in another bowl. (Reserve the remaining kale paste for another use.) Top each piece of toasted baguette with a generous tablespoon of the kale-bean mixture. Serve drizzled with a little olive oil, if desired.

Tasty tip

Prepare kale paste (Steps 1-3), cover with a thin layer of olive oil and refrigerate for up to one week.

Recipe nutrition per serving: 110 Calories, Total Fat: 4 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Carbohydrates: 18 g, Fiber: 4 g, Total Sugars: 0 g, Added Sugars: 0 g, Protein: 5 g, Sodium: 252 mg, Potassium: 174 mg, Folate: 24 mcg, Calcium: 45 mg.

Carbohydrate Serving: 1.

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