Wednesday, August 31, 2011

Greens and Beans on Toast

When I first saw this recipe I thought, "Yum, except...."  I wasn't really hip on the anchovy paste or the raisins, but I was surprised.  This is a yummy fall food.  So, don't be put off by the anchovy paste or raisins in this recipe.  The taste of the paste is subtle and balanced by the sweetness of the raisins.
Adapted from Clean Eating magazine.

1Tbsp olive oil
2oz anchovy paste
5 cloves garlic, minced
1 1/2-2 cup water
6oz kale, washed and chopped
1 can white beans
1 can kidney beans
1/2 cup golden raisins
1/4 cup pine nuts
1/2 cup grated Parmesan cheese
1 loaf french bread, sliced and toasted

In large sauce pan or stock pot, heat oil on medium heat.  Add anchovy paste and garlic, stirring until golden.  Add water 1 1/2 cup water, kale, beans, raisins, and nuts and cook until kale is tender and wilted. 3-5 min.  Add up to 1/2 more water if needed or if you want more of a soupy consistency.  Remove from heat.  Place 2 slices of toast in bowl.  Top with kale mixture with juices.  Garnish with cheese.

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