Toasted Bread with Black Kale and Beans. A hug of Tuscan flavors! These toasts are the perfect combination of the rustic taste of black kale, the creaminess of cannellini beans, and the crunchiness of toasted bread. A simple, genuine, and traditional dish, ideal for a quick lunch, a tasty appetizer, or a flavorful side dish. Perfect for those who love the authentic flavors of Italian cuisine!
The toasts are one of those “poor” recipes that become the stars on the table, thanks to the quality of the ingredients and a touch of creativity. The black kale, rich in flavor and properties, pairs perfectly with cannellini beans, while the toasted bread adds that irresistible crunch. A versatile dish that you can personalize with a drizzle of extra virgin olive oil or a sprinkle of chili flakes for those who love it spicy.
In short, a must for lovers of authentic and flavorful Italian cuisine!
OTHER RECIPES TO TRY:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter
Ingredients for Toasted Bread with Black Kale and Beans
- 1 bunch black kale (about 1.1 lbs)
- 4 slices Tuscan bread (like ciabatta or rustic bread)
- 2 cloves garlic
- 7 oz canned cannellini beans (cooked)
- salt
- chili flakes (optional)
- extra virgin olive oil
Tools for Toasted Bread with Black Kale and Beans
- Grill Pan
- Cutting Board
Steps for Toasted Bread with Black Kale and Beans
Prepare the black kale: Remove the tougher stems from the kale leaves. Rinse the leaves under running water and drain them well. In a pan, heat a drizzle of oil with crushed garlic cloves. Add the black kale and cook over medium heat for 10-15 minutes until tender. Salt and pepper to taste. If you like, use a pinch of chili powder instead of pepper.
Toast the bread: Toast the bread slices until they are crispy. You can use a pan, grill pan, or even a toaster.
Prepare the beans: In another pan, heat the cannellini beans with a bit of oil, garlic (if you wish), and a sprig of rosemary (optional). Add a pinch of salt and let it warm for a couple of minutes.
Assemble the toasts: Top each toast with cooked black kale, finish with a spoonful of warm cannellini beans, delight with a drizzle of extra virgin olive oil, pepper, and, if desired, a bit of chili flakes.
Tips and Variations
Adding cheese: Spread some ricotta or Tuscan pecorino on the bread before adding the beans and kale.
Adding ham: Add some crispy ham slices on top of your toasts for a salty touch.
With egg: Add a poached egg or some scrambled egg on top of the toasts to make them more filling.
Toasted pumpkin seeds: Add a sprinkle of toasted pumpkin seeds for a crunchy touch.
Sun-dried tomatoes: Add chopped sun-dried tomatoes to your toasts for a sweet touch.
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