Makes 8 servings
“Crostini” is defined by Oxford as “small pieces of toasted or fried bread served with a topping as an appetizer or canapé.” This recipe makes a great small lunch or dinner meal on its own or when served with soup.
1 cup White Bean Purée (see recipe within Wild Mushroom Bruschetta recipe)
Makes 1 cup dandelion greens
Half a ½-pound bunch broccoli rabe, lacinato kale, mustard, dandelion greens (4 cups, gently packed) or rainbow chard
1 cup to 1 quart water, less for broccoli rabe, more for the others
1 teaspoon high heat olive oil blend (equal parts EVOO and high heat oil such as Spectrum sunflower oil)
1/8 teaspoon unrefined sea salt
1/8 teaspoon dried chili flakes (crushed red pepper)
4 teaspoons high heat olive oil blend
1 large clove garlic, pressed
8 slices whole grain sourdough bread or your favorite wheat- and gluten-free bread, left whole, halved or cut with 3-inch cookie cutters
1. To prepare greens, discard bottom ½ inch of stems and continue slicing remaining stems, leaves and flowers. To remove their bitter flavor and to tenderize hardy greens, boil first in water to barely cover, about 1 inch, for 3 to 7 minutes, less for dandelion greens, more for kale. Drain greens and sauté them with oil, salt and chili flakes for several minutes.
2. To prepare crostini, mix oil with garlic and lightly brush on slices of bread. Bake until golden and fragrant, 5 or 10 minutes.
3. To serve, spread warm bean purée on crostini and top with warm greens.
Note: Pressure cook soaked and drained navy beans for 30 to 40 minutes. 1 cup yields 2 to 2½ cups cooked beans.
For 8 servings, per serving:
Calories: 163 Protein: 8gm Saturated Fat: 0.4gm Fiber: 6gm Carbohydrates: 25gm Fat: 4gm Cholesterol: 0 Sodium: 235mg
Calories from Protein: 19% Calories from Fats: 20% Calories from Carbohydrates: 61%