Why blanch the kale in ice water after steaming?

Blanching in ice water after steaming helps to stop the cooking process, preserve the kale's vibrant green color, and maintain its texture before further cooking.

Can I use a different type of white bean instead of cannellini?

While cannellini beans are specified for their creamy texture, other white beans like great northern or navy beans could be substituted, though the texture might vary slightly.

What is the purpose of rubbing the toast with garlic?

Rubbing the toasted bread with garlic infuses it with a subtle, aromatic flavor that complements the kale and bean topping, adding an extra layer of taste.

Can I use dried rosemary and sage instead of fresh sprigs?

Fresh rosemary sprigs and a sage leaf are used to infuse the olive oil and beans with their distinct aromas. While dried herbs could be used, the flavor will be less vibrant and aromatic than with fresh.

Can I prepare the kale and bean topping ahead of time?

You can prepare the kale and bean topping in advance and store it separately. However, for the best texture and flavor, toast the bread and assemble the crostini just before serving.

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Kale and White Bean Crostini
[Vegan, Gluten-Free]

SM By: Simona Malerba

Author Bio

I am a vegan chef and freelance food photographer who collaborates with companies, magazines, and... Read More

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Close-up of golden-brown toasted crostini topped with vibrant green Tuscan kale and creamy white cannellini beans, garnished with fresh rosemary.

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Kale and White Bean Crostini [Vegan, Gluten-Free]

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Sometimes, simple recipes can save the day. For example, if you need a party appetizer, crostini is always a simple solution. In this recipe, garlic and olive oil-rubbed toast is topped with sautéed Tuscan kale and a rosemary, sage, and white bean mixture.

Ingredients You Need for Kale and White Bean Crostini [Vegan, Gluten-Free]

5.3 ounces Tuscan kale
4 large slices bread of choice
4 tablespoons cooked cannellini beans
1/2 onion, sliced
2 garlic cloves, minced
Red pepper flakes, to taste
Salt, to taste
A few sprigs of rosemary
1 sage leaf
Extra virgin olive oil, to taste

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How to Prepare Kale and White Bean Crostini [Vegan, Gluten-Free]

Clean the kale, then steam for a few minutes. Drain, then blanch in ice water.
Chop the onion, then cook it in a skillet with a bit of olive oil and crushed red pepper. Cut the kale into strips, then add it to the pan and season with salt.
In a separate pan, heat olive oil, then add rosemary, sage, and beans.
Toast the bread, then divide each slice in two. Rub each slice with garlic and a little bit of olive oil, then top with kale and beans. Serve immediately.