The bruschetta with Tuscan kale and beans drizzled with some new olive oil from the mill is a simple yet delicious dish. A recipe you can prepare in just a few steps, with few ingredients, and serve with a good glass of Chianti, preferably young. For the bruschetta with Tuscan kale and beans, I would choose zolfino beans, small and round, with a pale yellow color and thin skin, but to accommodate everyone’s needs, I’ve used the more common cannellini beans.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 4 slices rustic bread
- 7 oz canned cannellini beans
- 12 oz Tuscan kale (cleaned)
- 2 tbsp extra virgin olive oil
- to taste salt
- 1 clove garlic
Tools
- 1 Toaster Zwilling Enfinigy
Steps
Wash the Tuscan kale and then clean it by removing the central rib. You can proceed in two ways: place the leaves on a cutting board and cut them with a knife or hold the base of the leaf firmly with one hand and pull away the green part of the leaf with the other hand. Cut the Tuscan kale into small pieces and boil it in water for ten minutes.
In a large pan, heat the oil and let the garlic clove sauté, then add the Tuscan kale and beans (drained from their liquid) and let cook for ten minutes. Season with salt.
Toast the slices of bread (I use a toaster for convenience, but you can do it in the oven or an air fryer), place them on a serving tray, and distribute the Tuscan kale and bean mixture on top. Drizzle with some new olive oil and serve immediately.
Optionally, you can replace the canned cannellini beans with dried ones to cook.
