Skillet Bruschetta with Beans and Greens
A hearty Italian-inspired dish featuring crusty bread topped with cannellini beans and wilted greens. This rustic bruschetta combines the earthiness of beans, the freshness of kale or mustard greens, and garlicky olive oil for a satisfying vegetarian meal.
Ingredients
- •8 slices crusty bread
- •6 tablespoons olive oil
- •1 to taste kosher salt and pepper
- •2 cloves garlic
- •½ teaspoon crushed red pepper flakes
- •2 cans cannellini beans
- •1 bunch kale or mustard greens
- •½ cup low-sodium broth
- •1 tablespoon lemon juice
Cooking Instructions
- 1.
Heat a large skillet over medium heat. Brush bread on both sides with 4 tablespoons 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.
12 min
- 2.
Increase heat to medium-high and heat remaining 2 tablespoons oil in same skillet. Add garlic and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. 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.
6 min
- 3.
Serve beans and greens mixture over toast, drizzled with oil.
2 min
