The simple, filling flavors of beans and greens make this crostini perfect for a snack, lunch or dinner. BOU Vegetable or Chicken Bouillon Cubes give it a punch of herbs and spices that brings all the ingredients together.
1 cup tightly packed lacinato kale, chopped into
bite-size strips
4 large slices sourdough bread, cut 1/2-inch
thick
1/2 lemon, juice and zest
1/4 cup shaved Parmesan
1/2 tsp dried chili flakes
Extra Virgin Olive Oil
Freshly ground black pepper
Directions
1. Place beans in medium saucepan and add enough water to
cover by 2 inches. Bring to a boil over high heat and add crumbled
BOU cubes. Reduce the heat to medium-low and cook the beans until tender, about
1 hour. Drain the beans and reserve the delicious cooking liquid for another
use.
2. In large sauté pan, melt 1 tbsp butter and 1
tbsp olive oil. Add leek and sauté until soft and translucent, about
7 minutes.
3. Add minced garlic and cook stirring for 1 minute. Then add kale and season everything with a pinch of salt. Cover pan with lid and cook vegetable mixture for 4-5 mins, stirring occasionally.
4. Add beans to pan, mix well and remove from the heat.
Season bean mixture with a pinch of salt, chili flakes, lemon zest and
juice, and a glug of olive oil. Set aside.
5. In separate pan, heat enough olive oil to cover bottom by
1/4 inch. Fry bread slices on both sides, over medium-high heat, until golden and crispy, 2-3 minutes per side. Place bread on a platter
lined with paper towels.
6. Arrange fried bread slices on a serving platter and top
them with a warm bean mixture when ready to serve. Finish toasts with handful of shaved Parmesan, freshly ground black pepper, and a drizzle of EVOO.
