Thu, May 24 2012

crostini – greens

Take 3 large handfuls of cavolo nero, cabbage or Swiss chard and strip the leaves off the stalks. Add 3 cloves of peeled garlic to a pan of salted water and bring to the boil, then add the cavolo. Cook until tender, then drain well in a colander and allow to cool. Squeeze out any excess water from the cavolo, mush up the garlic, season to taste with sea salt and freshly ground black pepper and drizzle with extra virgin olive oil. Toss around and divide on to each of your hot crostini, drizzled with more olive oil and a squeeze of lemon juice.
Ingredients
* 4 tablespoons extra virgin olive oil * 8 slices good whole wheat bread (1/2-inch thick) * 2 cloves garlic, minced * 1 onion, diced * 2 cups canned white beans * 1 lb spinach, washed,trimmed and roughly chopped * 10 leaves fresh sage or 1 teaspoon dried sage, crumbled * salt and pepper * parmesan cheese
Nutrition Information
Serving Size 1 (346g) Recipe makes 4 servings Calories 450 Calories from Fat 150 (33%) Amount Per Serving %DV Total Fat 16.7g 25% Saturated Fat 2.5g 12% Monounsaturated Fat 10.8g Polyunsaturated Fat 2.4g Trans Fat 0.0g Cholesterol 0mg 0% Sodium 392mg 16% Potassium 1415mg 40% Total Carbohydrate 62.0g 20% Dietary Fiber 13.1g 52% Sugars 4.8g Protein 18.5g 37%
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  1. Heat oven to 400 degrees or prepare a grill.
  2. Use half of the oil to brush each slice of bread.
  3. Bake for 10 minutes or grill till grill marks appear.
  4. Meanwhile, put remaining oil in skillet or medium heat, add garlic and onion, cook till translucent.
  5. Add beans and spinach, cook for about 5 minutes until spinach wilts.
  6. Add sage, cover and cook.
  7. If mixture seem too dry, add a bit of water.
  8. Remove from heat, season with salt and pepper.
  9. Spoon on top of crostini, sprinkle Parmesan and serve immediately.
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