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Take a Snack Break

White Beans with Kale on Toast -

Gather -

2 Tablespoons of Olive Oil

1 Yellow Onion

2 Cloves of Garlic

1 15 ounce can of White Beans

3 Cups of Baby Kale

Salt and Pepper

4 baguette sliced 1/2 thick

2 Eggs

4 Teaspoons of Grated Parmesan

1/3 Cup of Water

Begin by preheating the oven to 350 Degrees

Now add two eggs water and salt to a large pot over high heat. When the water is boiling shut off the water, add a lid, and steam for ten minutes. After ten minutes, remove the eggs from the water and allow them to cool down in a glass dish. Once the eggs have cooled slice into thin slices. Set aside.

While the eggs are steaming, slice the onion and garlic into thin slices.

Next, heat 2 tablespoons of olive oil over medium heat, then saute the onion the onion and garlic for five minutes.

While the onions and garlic are cooking, rinse the beans. Add the beans to the pan with 1/3 cups of water. Cook and mix for three minutes.

Finally, mix in three cups of kale, salt, and pepper. Cook until the kale is wilted, for about two minutes.

While the kale and beans are cooking and blending flavor, add the baguettes to the oven to toast for about three minutes.

Now enjoy your kale and beans over the toasted baguette. Top with sliced boiled egg and grated parmesan cheese.

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