Vegan Day: Crostlni With Puréed White Beans And Sautéed Wild Greens

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Crostlni With Puréed White Beans And Sautéed Wild Greens

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein, page 9

Serving Size : 4 Preparation Time :0:00

Categories : Appetizers And Snacks Beans And Legumes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

2 cups cooked cannellini beans

OR 19-ounces canned cannellini -- drained and rinsed

OR Great Northern or navy beans

3 tablespoons vegetable broth -- About

preferably Basic Vegetable Broth

OR canned low-sodium

2 tablespoons extra-virgin olive oil

1/2 teaspoon dried rubbed sage

Salt and freshly ground black pepper -- to taste

1/2 cup finely chopped onion

2 cloves garlic -- finely chopped

8 ounces dandelion

OR curly endive or escarole or rapini

OR other bitter greens

washed and stemmed and coarsely chopped

Thinly sliced red onion -- (optional)

Thinly sliced radishes -- (optional)

Chopped fresh tomatoes -- (optional)

Chopped black olives -- (optional)

Toasted baguette rounds -- halved crosswise

OR toasted slices of Italian bread -- to serve

 

Full title: Crostini with Pureed White Beans and Sautéed wild greens (La

Capriata)

 

Dating back to Greek rule, this is a highly popular dish throughout the

Apuila region of Italy. Although it is traditionally made with

bitter-tasting greens such as dandelion or escarole, sweeter greens such as

spinach or Swiss chard can easily be substituted. Surrounded with the

optional garnishes, this makes a visually appetizing antipasto platter.

 

Makes 4 to 6 servings.

 

Place the beans, broth, 1 tablespoon of the oil, sage, salt, and pepper in

a food processor fitted with the metal blade. Process with on/off motions

until a chunky purée is formed. Transfer to a medium saucepan and cook

over low heat, stirring occasionally, until heated through. Keep warm

until needed, adding more broth if the mixture appears to be drying out.

 

In a large nonstick skillet, heat the remaining oil over medium heat. Add

the onion and garlic and cook, stirring often, until softened but not

browned, about 3 minutes. Add the greens and increase the heat to

medium-high. Cook, tossing and stirring constantly until wilted, 2 to 3

minutes. Remove from the heat and season lightly with salt and

pepper. Keep warm until needed.

 

To serve spoon the warm bean purée into the middle of a warmed serving

platter, and top with the sautéed greens. Surround with the optional

garnishes, if using. Serve at once, accompanied by the toasted bread.

 

Per Serving (without bread): Calories 222, Protein 11g, Total Fat 8g,

Saturated Fat 1g, Cholesterol 0mg, Carbohydrate 30g Dietary Fiber 10g,

Sodium 74mg

 

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