This simple bruschetta (remember to pronounce it brusketta!) combines two of my most beloved tuscan ingredients- cannellini beans and black kale and it works wonderfully both as an antipasto or a contorno if you serve the rustic bread on the side. I like to serve it hot because the heat amplifies the aromas and flavor of the oil.
Serves 6 people
1 bunch black kale
200 g of dried cannellini beans
1 garlic clove diced
sage, rosemary
Vegetable broth
EVO oil, salt, pepper
rustic bread sliced
INSTRUCTIONS
Soak the cannellini beans in cold water with some herbs and garlic overnight.
Boil the beans in broth and herbs and allow to simmer approximately 90 mins.
Wash cavolo nero and remove core.
Boil the cavolo nero for 7-8 min
Sauté the garlic with a drizzle of extra virgin olive oil. Then add the chopped kale, then the beans and as much broth as needed, and simmer slowly for 20 min till greens are fully cooked. Adjust salt half way through.
Toast or grill your rustic bread, place beans + cavolo nero and drizzle a generous amount of olive oil. Add black pepper (optional). Serve warm.
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