3 cups kale
1 clove garlic
No-salt canned cannellini beans
1 tsp yeast for nutritional purposes
2 Cups Grapes
1 tbsp + 1 tsp Balsamic vinegar
Black pepper as desired
How to prepare:
Rinse all the vegetables. Coarsely mince the kale. Peel garlic and mince it. Rinse and drain the beans.
Heat a skillet over medium heat. Add a splash of water, chopped garlic, and greens to the pan. Sauté the kale until it is wilted. Remove the pan from the heat and whisk in the balsamic vinegar.
Warm the beans over low heat in a separate saucepan or in the microwave. Pepper should be added as a seasoning.
Broil the bread. Then, place the warm beans on top of the toast and mash them with a fork. Garnish with sautéed kale. Add pepper and nutritional yeast as seasoning. Serve with a side of grapes!
Culinary Advice From Our Friends at the Rouxbe Cooking School
Crushing and mincing garlic
Sautéing without adding oil
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