white beans + kale crostini

Another recipe from Everyday Greens cookbook. In fact I've put together 2 recipes because I had some leftovers from one of them. Perfect as appetizers or quick lunch (especially if you have the beans cooked already).

white beans + kale crostini
(everyday greens p.17/22/273)

I. garlic toast
1/2 baguette. thinly sliced on a slight diagonal
garlic oil

Preheat the oven to 375F. Brush the baguette slices lightly with garlic oil and place on a baking sheet. Bake until golden and crisp, 8 to 10 minutes.

II. beans
1 cup cannellini beans, about 6 oz, sorted and soaked overnight
7 cups cold water
1 bay leaf
2 or 3 sprigs fresh marjoram or oregano
3 sprigs parsley
3 or 4 fresh sage leaves
2 tbs extra -virgin olive oil
1/2 large yellow onions, diced, about 1 cup
salt and pepper
1/2 tbs minced garlic
1 celery rib, diced, about 1 cup
1 small carrot, peeled and diced, about 1/2 cup
1/2 cup white wine
1 ts sherry vinegar

1. Drain and rinse the beans. Place them in a large saucepan with the water, bay leaf, and herbs. Bring to a boil, lower the heat and simmer, uncovered, until they're tender but still hold their shape, ate least 1 hour.

2. While the beans are cooking, heat 1 tbs of the oil in a small skillet. Add the onions, 1/4 ts salt, and a pinch of pepper and cook over medium heat until the onions begin to soften, about 3 minutes. Add the garlic, celery, and carrots and cook until tender, about 4 minutes. Add the wine and cook until the pan is nearly dry, about 3 minutes.

3. Remove the bay leaf and herbs and add the vegetables, the remaining olive oil, 1/2 ts salt, and a pinch of pepper. Cook over medium-low heat until the beans begin to break apart and the broth is slightly thickened, about 30 minutes. Add the vinegar and season to taste with salt and pepper.
(The beans are delicious eaten like this. In fact, I used the leftovers of this dish to make the crostini.)
4. Use a fork or potato masher to mash the beans. If they're too thin, return the pan to the heat and cook over low heat for a a minute or 2 until thick enough to spread, stirring to keep them from sticking to the pan. Keep the beans warm.

III. kale

1 tbs extra-virgin olive oil
1/2 ts minced garlic
1 bunch of chard, stems removed, cut into thick ribbons, 6 to 8 cups
1 or 2 tbs sherry vinegar (ME:not used)

1. Parboil the kale in boiling water for a couple of minutes and drain.
2. Heat the remaining oil in a large saute' pan over medium heat and add the greens, the remaining garlic, e pinches of salt, and a pinch of pepper. Cook until the greens are completely wilted, 2 to 3 minutes, suing metal tongs to toss them. Season with 1 tbs of the vinegar and salt and pepper to taste. Add more vinegar if needed.

Spread the beans on the toasts and top with the kale.