Kale and Cannellini Bean Bruschetta #organicchristmas

Kale and Cannellini Bean Bruschetta

Another simple and delicious recipe that is perfect for entertaining. This time of year we all entertain more than usual. Having a few “go to” party recipes that you can create in a short space of time to go alongside your festive tipple will be a godsend. This recipe uses the most delicious rainbow chard from Shillingford Organics but by all means pick a chard that is available to you.

Kale and Cannellini Bean Bruschetta
Serves 6
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Total Time
30 min
Total Time
30 min
  1. 450g kale
  2. 1 tablespoon coarse salt
  3. 200ml extra-virgin olive oil, plus more for drizzling
  4. 2 small cloves garlic, chopped
  5. 1/2 teaspoon fine sea salt
  6. 1 can cannellini beans, rinsed,
  7. 1/2-inch slices baguette, toasted
  1. Put a large pot of water on to boil. Strip kale off the tough stems; discard the stems. Add the leaves and coarse salt to the boiling water. Cook, stirring frequently, until tender, 10 to 15 minutes.
  2. Drain in a colander and rinse with cold water. Drain well and squeeze to remove most but not all moisture. Puree half the kale with 100ml oil, garlic and fine salt in a food processor to form a smooth, stiff paste. Coarsely chop the remaining kale and mix it with the kale paste in a bowl. Combine 1/2 kale paste with white beans in another bowl. (Reserve the remaining kale paste for another use.) Top each piece of toasted baguette with a generous tablespoon of the kale-bean mixture. Serve drizzled with a little olive oil, if desired.
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