Name: Skillet Bruschetta with Beans and Greens
Cook time: 25 minutes
Total time: 25 minutes
Yield: Makes 4 servings
Ingredients: 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 teaspoon crushed red pepper flakes; 2 15-ounces cans cannellini beans, rinsed; 1 bunch kale or mustard greens, ribs removed, leaves torn into bite-size pieces; 1/2 cup low-sodium vegetable or chicken broth; 1 tablespoon fresh lemon juice

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Skillet Bruschetta with Beans and GreensChristina Holmes

The weeknight, veggie-heavy, nothing-in-the-house-to-eat dinner. Top with a fried egg if you're feeling peckish.

Recipe information

Total Time
25 minutes
Yield
Makes 4 servings

Ingredients

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 teaspoon crushed red pepper flakes

2 15-ounces cans cannellini beans, rinsed

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

1/2 cup low-sodium vegetable or chicken broth

1 tablespoon fresh lemon juice

Preparation

Step 1
Heat a large skillet over medium heat. Brush bread on both sides with 4 tablespoons 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.
Step 2
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.
Step 3
Serve beans and greens mixture over toast, drizzled with oil.

Nutrition Per Serving

calories 630 fat 26 g fiber 14 g

#### Nutritional analysis provided by Bon Appétit

Recipe notes

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