Cannellini and cavolo nero bruschetta

Ingredients

For 1 serving

• Whole wheat bread60 g
• Cooked cannellini beans75 g
• Tuscan kale60 g
• Garlic1.5 cloves
• Extra virgin olive oil1.5 teaspoons
• Chili pepperto taste
• Saltto taste

Contains: gluten,

In season: November – February

Method

1. Bring a small pan of water to the boil; meanwhile wash the cavolo nero and strip out the central rib by pulling the leaves upwards.
2. Salt the water and blanch the leaves for 5 minutes, until tender; drain, squeeze and roughly chop them.
3. Heat the oil in a frying pan over medium heat with the crushed garlic and the chilli for a minute, until the garlic sizzles without browning, then add the cavolo nero and sauté for 2 minutes.
4. Add the drained and rinsed cannellini beans, salt and heat for 2–3 minutes, until hot and well flavoured.
5. Meanwhile toast the wholemeal bread slices in a non-stick pan or on a griddle for 2–3 minutes per side, until crisp, and top with the beans and cavolo nero.