Skillet Bruschetta With Beans And Greens
Serves: 3
Dallas Effertz
1 January 1970
Based on User reviews:
45
Spice
47
Sweetness
51
Sourness
31
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
6 tbsps
Olive Oil (divided, plus more)1 bunch
Kale1 cup
Vegetable (low-sodium)1 tbsp
Lemon Juice (fresh)Directions:
1
Heat a large skillet over medium heat
2
Brush bread on both sides with 4 tablespoons oil total
3
Working in 2 batches, cook bread, pressing occasionally to help crisp, until golden brown, about 3 minutes per side
4
Season toast with salt and pepper and set aside
5
Increase heat to medium-high and heat remaining 2 tablespoons oil in same skillet
6
Add garlic and red pepper flakes and cook, stirring, until fragrant, about 30 seconds
7
Add beans and cook, stirring occasionally, until beginning to blister, about 3 minutes
8
Using a spoon, lightly mash about half of the beans
9
Add kale and broth and cook, tossing often, until kale is wilted, about 2 minutes
10
Add lemon juice; season with salt and pepper
11
Serve beans and greens mixture over toast, drizzled with oil
12
Heat a large skillet over medium heat
13
Brush bread on both sides with 4 tablespoons oil total
14
Working in 2 batches, cook bread, pressing occasionally to help crisp, until golden brown, about 3 minutes per side
15
Season toast with salt and pepper and set aside
16
Increase heat to medium-high and heat remaining 2 tablespoons oil in same skillet
17
Add garlic and red pepper flakes and cook, stirring, until fragrant, about 30 seconds
18
Add beans and cook, stirring occasionally, until beginning to blister, about 3 minutes
19
Using a spoon, lightly mash about half of the beans
20
Add kale and broth and cook, tossing often, until kale is wilted, about 2 minutes
21
Add lemon juice; season with salt and pepper
22
Serve beans and greens mixture over toast, drizzled with oil