Italian-Cannellini Beans and Greens on Garlic Toast

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* Exported from MasterCook *

 

Cannellini Beans and Greens on Garlic Toast

 

Recipe By : Cooking Light, April 1999

Serving Size : 4 Preparation Time :0:00

Categories : Beans Italian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups water

12 cups torn kale -- (about 1 bunch)

1 teaspoon olive oil

1 1/2 cups finely chopped onion

1/2 teaspoon dried oregano

1 cup diced seed plum tomato

1/8 teaspoon salt

1/8 teaspoon crushed red pepper

2 garlic cloves -- minced

1 16-oz can cannellini beans, or other white beans -- rinsed and

drained

1 garlic clove -- halved

4 1 1/2 oz slices country or peasant bread -- toasted

3/4 cup (3 oz) grated fresh Parmesan cheese -- divided

 

1. Bring 3 cups water to a boil in a large Dutch oven; add kale. Cook 6

minutes or until tender; drain in a colander over a bowl, reserving 1 cup

cooking liquid.

 

2. Heat oil in a large nonstick skillet over medium-high heat. Add the

onion and oregano; saute 5 minutes. Add tomato, salt, crushed red pepper,

and minced garlic; saute 1 minute. Stir in kale, reserved liquid, and

beans; cook 3 minutes.

 

3. Rub garlic halves on 1 side of each toast slice. Place toast slices,

garlic sides up, on 4 plates; sprinkle each slice with 2 tablespoons cheese.

Top each with 1 cup bean mixture and 1 tablespoon cheese. Yield: 4

servings.

 

Calories 472 (23% from fat); Fat 11.8g (sat 4.4g, mono 3.7g, poly 2.2g);

Protein 25.9g; Carb 72g; Fiber 8.5g; Chol 15mg; Iron 7.6mg; Sodium 889mg;

Calc 630mg

 

KES 5/11/99

 

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Karen S

ksonness