Rye toast with borlotti beans, cavolo nero and nutritional yeast

Ingredients

For 1 serving

• Rye bread1
• Cooked borlotti beans150 g
• Tuscan kale150 g
• Garlic1 clove
• Extra virgin olive oil1 teaspoon
• Chili pepper1 pinch
• Nutritional yeast14 g
• Saltto taste

Contains: gluten,

In season: October – March

Method

1. Wash the cavolo nero, cut out the tough central rib and slice the leaves into strips about 1 cm wide.
2. Heat the oil in a frying pan over medium heat with the crushed garlic clove and the chilli for a minute, until the garlic sizzles without burning. Add the cavolo nero, a pinch of salt and 2 tablespoons of water and cook for 5 minutes, stirring, until wilted and tender.
3. Add the drained borlotti beans, mash a few with a fork so they bind the mixture, and heat for 3 minutes, until piping hot; remove the garlic.
4. Meanwhile, toast the rye bread in a pan or toaster for 2–3 minutes, until crisp.
5. Pile the cavolo nero and beans onto the toast and finish with the nutritional yeast.