Vegan Tuscan Kale Bruschetta

tuscan kale bruschetta on a white surface

Break free of the winter entree doldrums and make veggie-filled Vegan Tuscan Kale Bruschetta tonight. This twist on a traditional bruschetta highlights Tuscan kale, cooked down with grape tomatoes and cannellini beans. The kale becomes marvelously wilty, the tomatoes blister and break apart, and the beans brown slightly before all three are served upon toasted bread. Vegan Tuscan Kale Bruschetta is a scrumptious dinner or appetizer for a crowd.

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 725kcal

Ingredients

2 tablespoons extra virgin olive oil
1 bunch Tuscan kale washed and chopped
1 cup grape tomatoes
15 oz. cannellini beans drained and rinsed
½ lemon juiced
Kosher salt and freshly ground black pepper to taste
1 loaf crusty bread sliced and toasted

Instructions

Prep the ingredients

Strip the kale from the stems, rinse thoroughly, then chop roughly. It doesn’t need to be a fine chop, as the kale will wilt into the bruschetta. Set aside.
Rinse the grape tomatoes, and set aside.
Open the can of beans and pour them into a colander. Drain and rinse thoroughly. Set aside.
Cut a lemon in half.
Slice a loaf of bread, and transfer those slices to a toaster oven (or the regular oven.)

Make the bruschetta

Heat a cast iron skillet over medium-high heat. When the pan is hot, drizzle in the olive oil, and warm.
Add the kale to the skillet, and stir with a wooden spoon.
As the kale begins wilting, add the tomatoes to the pan.
Continue moving the kale and tomatoes around the skillet. When the tomatoes begin blistering, add the rinsed beans. Season with salt and pepper.
Cook until the kale is completely wilted, the beans are soft, and the tomatoes are blistered and beginning to fall apart. Squeeze in the lemon juice.
Remove from the heat.
Using a spoon, transfer the kale mixture to the toasted bread.
Serve immediately, and enjoy warm.

Notes

Recipe adapted from Epicurious.

Nutrition