White Bean & Kale Toast with Herbes de Provence

February 7, 2019

Author Notes: This easy toast-for-dinner recipe is one of those magical dishes where you turn basic staple ingredients—white beans, kale, sourdough, lemon—into a delicious, comforting meal that can be enjoyed no matter the season.Amelia Rampe

Food52 Review: This recipe is featured in the article An Ultra-Satisfying Vegetarian Dinner That's on the Table in 30 Minutes, sponsored by The Spice Hunter.The Editors

Makes: 2 toasts
Prep time: 10 min
Cook time: 30 min

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
In This Recipe

Directions

  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.

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