White Bean & Kale Toast With Herbes De Provence Recipe

Name: White Bean & Kale Toast With Herbes De Provence
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup plus 1 tablespoon extra-virgin olive oil, divided (plus more for serving); 1 tablespoon unsalted butter; 1/2 medium shallot, finely chopped; 4 cloves garlic, thinly sliced; 1 pinch kosher salt, plus more to taste; 3/4 teaspoon The Spice Hunter Herbes de Provence; 2 tablespoons white wine; 1 (15-ounce) can white beans (such as cannellini beans or Great Northern) drained and rinsed; Lemon zest from 1/4 lemon; 2 slices of sourdough bread, 1 1/2-inch thick; 1 cup tightly packed lacinato kale, chopped into bite-size strips; 2 lemon wedges, for serving; 2 pinches flaky salt, for serving

Servings: persons

1 cup plus 1 tablespoon extra-virgin olive oil, divided (plus more for serving)
1 tablespoon unsalted butter
1/2 medium shallot, finely chopped
4 cloves garlic, thinly sliced
1 pinch kosher salt, plus more to taste
3/4 teaspoon The Spice Hunter Herbes de Provence
2 tablespoons white wine
1 (15-ounce) can white beans (such as cannellini beans or Great Northern) drained and rinsed
Lemon zest from 1/4 lemon
2 slices of sourdough bread, 1 1/2-inch thick
1 cup tightly packed lacinato kale, chopped into bite-size strips
2 lemon wedges, for serving
2 pinches flaky salt, for serving

1
Heat 1 tablespoon olive oil the butter in a medium saucepan over medium-low heat. Add shallots, garlic, and a pinch of salt, and cook until the shallots are very soft and translucent, about 5 minutes. Add The Spice Hunter herbes de Provence and cook until the aromatics are released, about 1 minute. Raise the heat to medium, add the wine, and cook until wine is mostly evaporated, about 3 tp 4 minutes.
2
Add beans and lemon zest and toss to coat. Add 1/2 cup of water, bring to a boil, and reduce to a simmer. Cook until beans are tender and liquid has thickened into a creamy sauce (not completely reduced), about 6 to 8 minutes.
3
Meanwhile, heat 1 cup of olive oil in a medium skillet over medium high heat. Add sliced sourdough and cook until golden brown on both sides, about 2 minutes per side. Remove bread from the oil and reserve bread on a paper towel-lined plate. Season with salt.
4
Transfer 3/4 of the bean mixture to a small bowl and mash with a fork until mixture is creamy and slightly lumpy. Add the kale to saucepan with the remaining beans, then return the mashed beans to the saucepan and stir until the kale has wilted. Season with salt to taste. Divide mixture onto the reserved bread. Finish with a drizzle of olive oil, a squeeze of lemon, and a sprinkle of flaky salt.

617

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup plus 1 tablespoon extra-virgin olive oil, divided (plus more for serving), 1 tablespoon unsalted butter, 1/2 medium shallot, finely chopped, 4 cloves garlic, thinly sliced, and more.

Yes, White Bean & Kale Toast With Herbes De Provence falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

White Bean & Kale Toast With Herbes De Provence

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