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Bon Appétit

Skillet Bruschetta with Beans and Greens

3.6

(91)

Image may contain Plant Kale Food Cabbage Vegetable and Spinach
Christina Holmes

The weeknight, veggie-heavy, nothing-in-the-house-to-eat dinner. Top with a fried egg if you’re feeling peckish.

Recipe information

  • Total Time

    25 minutes

  • Yield

    4 Servings

Ingredients

8

3/4"-thick slices crusty bread

6

tablespoons olive oil, divided, plus more

Kosher salt, freshly ground pepper

2

garlic cloves, thinly sliced

1

/2 teaspoon crushed red pepper flakes

2

15-oz. cans cannellini beans, rinsed

1

bunch kale or mustard greens, ribs removed, leaves torn into bite-size pieces

1

/2 cup low-sodium vegetable or chicken broth

1

tablespoon fresh lemon juice

Preparation

  1. Step 1

    Heat a large skillet over medium heat. Brush bread on both sides with 4 Tbsp. oil total. Working in 2 batches, cook bread, pressing occasionally to help crisp, until golden brown, about 3 minutes per side. Season toast with salt and pepper and set aside.

    Step 2

    Increase heat to medium-high and heat remaining 2 Tbsp. oil in same skillet. Add garlic and red pepper flakes and cook, stirring, until fragrant, about 30 seconds.

    Step 3

    Add beans and cook, stirring occasionally, until beginning to blister, about 3 minutes. Using a spoon, lightly mash about half of the beans. Add kale and broth and cook, tossing often, until kale is wilted, about 2 minutes. Add lemon juice; season with salt and pepper.

    Step 4

    Serve beans and greens mixture over toast, drizzled with oil.

Nutrition Per Serving

Calories (kcal) 630 Fat (g) 26 Saturated Fat (g) 3 Cholesterol (mg) 0 Carbohydrates (g) 84 Dietary Fiber (g)  14 Total Sugars (g) 4 Protein (g) 22 Sodium (mg) 810
Explore Bon AppétitToastItalianEuropeanCannellini BeanWhite BeanBeanVegetableKaleLeafy GreensQuickEasyWeeknight MealsMainSnackDairy-FreeVeganVegetarianNut-FreeSauté
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Reviews (91)

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  • This is in the regular weeknight rotation at my house! A few things I've changed: triple the garlic, double the hot pepper flake, and add fennel seeds and a can of tuna to fill out the meal (it's really good without the tuna, too). I serve it over griddled bread (with a bit of tomato jam if we have it) and it's good to go.

    • caitmarybarry

    • 9/30/2020