I was inspired by a couple different recipes I've seen in magazines and wanted to make something of my own with a healthy twist. As a pescatarian I could eat fish every day but I tend more towards a vegetarian lifestyle. Which is why I'm always playing with protein options and honestly, beans are just one of my favorites. They're so versitle!
Bring wine, water and spices to a boil in a large skillet.
Add kale and cover pan, stirring occasionally, until greens are wilted, about 2-4 minutes.
Add in the beans and oil and cook, uncovered, for another 2 minutes.
While that is cooking heat 2 Tbsp. oil in another pan over medium. Fry your bread in the skillet until golden brown, about 1-2 minutes per side. Set each little toast aside on some paper towels to drain, repeat until all the toast is done.
Plating this is fun! Arrange the toasts on each plate, spoon over the bean and kale mixture. I love to top this off with Shredded parmesan.
Ingredients
Directions
Bring wine, water and spices to a boil in a large skillet.
Add kale and cover pan, stirring occasionally, until greens are wilted, about 2-4 minutes.
Add in the beans and oil and cook, uncovered, for another 2 minutes.
While that is cooking heat 2 Tbsp. oil in another pan over medium. Fry your bread in the skillet until golden brown, about 1-2 minutes per side. Set each little toast aside on some paper towels to drain, repeat until all the toast is done.
Plating this is fun! Arrange the toasts on each plate, spoon over the bean and kale mixture. I love to top this off with Shredded parmesan.
