KALE AND WHITE BEAN BRUSCHETTA

I make this at least once a week in winter. I love the mix of white beans and kale. I do not love salad, especially not in winter. This is a great way to get some greens without a normal green salad. It is super satisfying and goes together in less than 30 minutes. The poached egg is optional. It is very satisfying without but I love a poached egg whenever I can get one!

Makes 4 large toasts or 6 small side toasts

4- 6 pieces 1/2” sliced toast (a sourdough or pugliese works well)

2- 3 tablespoons olive oil

4 garlic cloves

1 15 ounce can white kidney beans (drained, rinsed)

1 bunch kale (stems removed, chopped)

1/2 -1 teaspoon crushed red pepper

1/2 cup Vegetable broth

salt and pepper

lemon zest (optional)

4 eggs

To make:

Heat broiler. Slice bread and brush with olive oil on both sides. Toast under broiler until browned, flip and repeat on other side. Set aside. In medium sauce pan, heat 4” water, not boiling just under.

In large skillet, heat 1 tablespoon olive oil over medium heat. Add garlic, cook 1 minute without browning, add beans and crushed red pepper. Let cook until some of the beans are browned and some are crushed, 3-4 minutes. Add kale and Vegetable broth. Cover and let the kale break down, about 5 minutes. Add salt and pepper.

Once the water in the saucepan is just under a simmer, add eggs for poaching. Poach 3 minutes, remove immediately

Place a toast on a plate add a scoop of kale mixture on top, add poached egg and serve. I also finish with lemon zest.