Kale and White Bean Bruschetta

No longer a mere appetizer or side, this bruschetta comes in as the main event as hearty, filling and just plain yummy.



  • 1 1/2 cooked cups or 1 14 oz can of cannellini beans, drained and rinsed
  • 1 pint cherry tomatoes
  • 1 bunch kale, washed and torn
  • 1/2 cup vegetable broth or water
  • 1 whole grain baguette
  • balsamic reduction
  • 2-3 garlic cloves


To a large hot skillet, add the kale and a little bit of water or broth. Cover and allow to cook for about 5-6 minutes. Add liquid as needed.

To another hot skillet, add the tomatoes and cover. After a few minutes, they will become soft and soon begin to burst open. As they begin to open and cook, the liquid will also burn off and at this point, add in the cannellini beans. Allow them to become warm and then with a fork or spatula, mash the beans and mix in with the tomatoes, creating a thick paste. Season with salt and pepper if you wish.

Cut and lightly toast the bread.

Rub the garlic cloves on the toasty bread and scoop on a heaping tablespoon of the tomato-beans mixture. Next, using tongs, pile the kale on. Finally, drizzle balsamic reduction to top. 


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