White Bean Hummus and Kale Crostini
I am convinced kale is the best vegetable on earth.
And not just on a nutritional standpoint.
It’s the vegetable that never gives up. All the other vegetable plants come and go, but kale just keeps on keepin’ on. Other veggies might give up through heavy storms, cold spells and gangs of toddlers with large rocks.
But not kale.
There will be kale.
SO for the days that you feel like giving up.
For the days that just never seem to end. Like when your car gets towed. Or you burn dinner for the third time in a row. Or your kid drops your neighbor’s mail down a sewer grate. Or all of the above happens in the same week.
There will be kale.
Because it never gives up.
Just like you.
White Bean Hummus & Sauteed Kale Crostini
This can be served as an appetizer or paired with a salad for a perfectly light vegetarian lunch. The tahini is left out here, and the lemon and garlic are amped up a bit. And if its that kind of day, don’t be too shy to pair it with a glass of something crisp, white and Italian.
Baguette, cut in 1-2 inch slices and gently toasted
(Optional: flavor the crostini with a drizzle of olive oil, or rub a cut tomato or garlic clove on the toasted slices to add some extra flavor)
White bean hummus:
3 cups cooked white beans
2-3 cloves of chopped garlic, to taste
Salt and pepper to taste
Olive oil, as needed
In a food processor or blender, puree the white beans, garlic and lemon. While the food processor is running, stream in some olive oil until you get a nice, smooth consistency. Salt and pepper to taste.
Sautéed Garlic Kale
1 bunch kale, trimmed, washed and roughly chopped
2 cloves of garlic
3 tablespoons olive oil
½ cup of stock, white wine or water
Heat the olive oil in a cast iron skillet and add the garlic. After about a minute, add the kale and cook on medium heat. Add the liquid and cook until the greens become wilted and bright green. About 5-8 minutes.
Layer the hummus on the crostini and top with kale.