Ingredients
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3 tbsp vegetable oil
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2 cloves garlic, finely chopped
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2 small bunches (about 8 cups, packed) kale, chopped and washed
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1 cup low-sodium vegetable broth
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1 (19 oz) can cannellini beans, drained and rinsed
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1 tsp crushed red pepper
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8 (¾-inch) slices Italian bread
Steps
1
In a 12-inch skillet, heat the oil on medium-high. Add the garlic. Cook 1 min., stirring often.
2
Add the kale and cook 2–3 min., until slightly wilted, stirring often. Add the broth, beans, and crushed red pepper. Season with salt and pepper. Heat to a boil on high. Reduce heat and simmer 8–10 min., until kale is tender and some liquid has evaporated, stirring occasionally.
3
Meanwhile, heat broiler on high. Place the bread on a foil-lined baking sheet. Broil 2–3 min., turning halfway through, until toasted.
4
Divide toasts among 4 shallow bowls. Spoon bean mixture over toasts to serve.
