Lemony White Beans and Greens Toast
Photo credit: Susan Miller-Davis
Tap into your stockpile of beans for this bright, lemony snack. Make a meal of it by adding a soup or side veggie.
| Yield: 2 servings | Time: 10 minutes |
Ingredients
2 slices of toast
6 ounces cooked white beans (canned or pre-cooked at home)
1 medium lemon, zested and juiced
4 Dino kale leaves, washed and dried
2 tablespoon of olive oil
salt and pepper to taste
Preparation
Preheat oven to 350 degrees.
Mash the beans with a fork or potato masher in a small bowl. Mix in half of the lemon zest, half of the lemon juice, and 1.5 tablespoon of olive oil. Season with salt and pepper to taste.
Or, try our Rosemary Lemon White Bean Dip recipe.
Drizzle 2 whole kale leaves with olive oil and sprinkle with salt. Roast in a single layer for 10 minutes or until crispy.
Meanwhile, chop the remaining 2 kale leaves and toss with the remaining lemon zest, lemon juice, and olive oil in a small bowl. Season to taste.
Spread the toasts with a thick layer of bean spread, press the crispy roasted kale into the beans, then pile high with the chopped raw kale.
Zero-waste tips
While you have the oven on, roast a whole batch of kale to enjoy as “kale chips,” always a crowd favorite.
If using canned beans, save the liquid called aquafaba to use as a vegan egg substitute.
If you have fresh herbs on hand, mix them with the kale or the beans to taste. Rosemary and tarragon go especially well with this recipe.
Learn how to grow your own kale in our Growing Good Food volume.