Skillet Bruschetta with Beans and Greens

Ingredients for Skillet Bruschetta with Beans and Greens

• 8 3/4"-thick slices crusty bread

• 6 tablespoons olive oil, divided, plus more

• Kosher salt, freshly ground pepper

• 2 garlic cloves, thinly sliced

• 1/2 teaspoons crushed red pepper flakes

• 2 425g cans cannellini beans, rinsed

• 1 bunch kale or mustard greens, ribs removed, leaves torn into bite-size pieces

• 120ml low-sodium vegetable or chicken broth

• 1 tablespoon fresh lemon juice

Heat a large skillet over medium heat. Brush bread on both sides with 60ml 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.

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.

Serve beans and greens mixture over toast, drizzled with oil.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.