Tuscan Kale, Cannellini Bean &amp; Greek Yogurt Hummus Crostini

Name: Tuscan Kale, Cannellini Bean &amp;amp; Greek Yogurt Hummus Crostini
Ingredients: 1 bunch Tuscan kale, rinsed, large end stems removed, roughly chopped; 6 cloves garlic, minced; 2 teaspoons crushed red pepper flakes; 1 can cannellini beans, rinsed and drained; salt and pepper to taste; 1 package Cava Greek Yogurt; 1 baguette, for serving

food52.com

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Servings: 5

Author : CAVA

bean cheese vegetable

Tuscan Kale, Cannellini Bean &amp; Greek Yogurt Hummus Crostini

Ingredients

Remove All · Remove Spices · Remove Staples

1 bunch Tuscan kale, rinsed, large end stems removed, roughly chopped6 cloves garlic, minced2 teaspoons crushed red pepper flakes1 can cannellini beans, rinsed and drainedsalt and pepper to taste1 package Cava Greek Yogurt1 baguette, for serving

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Instructions

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Step 1

Preheat oven to 350 degrees Fahrenheit. Place bread on a baking sheet and drizzle lightly with olive oil. Bake, flipping once, until golden and toasted, 20 to 25 minutes.

Step 2

In the meantime, in a large skillet heated to medium-high, cook 3 cloves of garlic garlic and red pepper flakes in a few teaspoons of olive oil until garlic is soft, 1 to 2 minutes. Add kale, salt, and pepper, and sauté mixture until kale has wilted, stirring often, about 8 to 10 minutes. Stir in lemon zest. Transfer to a bowl.

Step 3

Wipe skillet clean and heat a few teaspoons of olive oil to medium-high heat. Cook remaining 3 cloves of garlic garlic and rosemary until garlic is soft, 1 to 2 minutes. Add cannellini beans, salt, and pepper, and sauté, stirring occasionally, until beans are warmed through, about 6 to 8 minutes.

Step 4

To serve, spread a spoonful of hummus on each baguette slice. Top with a spoonful each of spicy kale and cannellini beans. Sprinkle with fresh feta and red pepper flakes.