Tuscan White Bean and Kale Breakfast Toast

Ingredients

• 4 slices Crusty Bread (gluten-free)
• 1 can Canned Cannellini Beans (white kidney beans), rinsed and drained
• about 170 g Kale
• 2 cloves Garlic
• 3 tablespoons Olive Oil
• 1/4 cup Vegetable Broth
• 1 tablespoon Lemon Juice
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 4 slices of Crusty Bread (gluten-free) into a toaster and toast until golden brown, about 2-4 minutes.
2. 2Heat 2 tablespoons of Olive Oil in a 25.4 cm skillet over medium heat (176.7°C / 175°C). Add the 2 cloves of Garlic, minced, and cook until you can smell its fragrance, about 1 minute.
3. 3Add the about 170 g of Kale, roughly chopped, to the skillet. Cook, stirring occasionally, until the kale is wilted and tender, about 5-7 minutes. Stir in the 1/2 teaspoon of Salt and 1/4 teaspoon of Black Pepper.
4. 4While the kale is cooking, heat the remaining 1 tablespoon of Olive Oil in a small saucepan over medium heat (176.7°C / 175°C). Add the 1 can of Canned Cannellini Beans (white kidney beans), rinsed and drained, and the 1/4 cup of Vegetable Broth.
5. 5Simmer the beans and broth for 5-7 minutes, or until the beans are heated through and slightly softened. Use a fork to mash about half of the beans against the side of the saucepan to create a creamier texture.
6. 6Spread the warm cannellini bean mixture evenly onto the 4 slices of toasted Crusty Bread (gluten-free).
7. 7Top each slice of toast with the sautéed kale mixture.
8. 8Drizzle 1 tablespoon of Lemon Juice over the kale on each toast. Serve immediately.

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