Rating: 5 stars
13 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Beans and greens make a perfect partnership for this hearty open-face sandwich; greens bring liveliness to the more staid and subtle beans.


Recipe Summary test

4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Bring 3 cups water to a boil in a large Dutch oven; add kale. Cook 6 minutes or until tender; drain in a colander over a bowl, reserving 1 cup cooking liquid.

  • Heat oil in a large nonstick skillet over medium-high heat. Add the onion and oregano; saute 5 minutes. Add tomato, salt, crushed red pepper, and minced garlic; saute 1 minute. Stir in kale, reserved liquid, and beans; cook 3 minutes.

  • Rub garlic halves on 1 side of each toast slice. Place toast slices, garlic sides up, on 4 plates; sprinkle each slice with 2 tablespoons cheese. Top each with 1 cup bean mixture and 1 tablespoon cheese.


Reprinted with permission of Cooking Light(R) magazine. All rights reserved.

CALORIES 472 (23% from fat); FAT 11.8g (sat 4.4g, mono 3.7g, poly 2.2g); PROTEIN 25.9g; CARB 72g; FIBER 8.5g; CHOL 15mg; IRON 7.6mg; SODIUM 889mg; CALC 630

Nutrition Facts

413 calories; protein 22.7g; carbohydrates 66.7g; fat 8.3g; cholesterol 13.2mg; sodium 892mg. Full Nutrition