Cannellini-and-Black-Kale Bruschetta

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Cannellini-and-Black-Kale Bruschetta

 

3 lbs. fresh cannellini beans

1 head garlic, stem end trimmed to expose cloves, plus two cloves, minced

1 small bunch sage

salt

1/4 cup extra-virgin olive oil

1 medium yellow onion, minced

pinch of pepperoncini (hot-pepper flakes)

3 bunches black kale, a.k.a. Tuscan kale or cavolo nero

black peppercorns, cracked

loaf of rustic bread or baguette

 

1. Shell beans and rinse in cold water. In a heavy-bottomed pan, put beans,

head of garlic, and sage in cold water to cover plus 1 inch or so. Bring to

a boil, reduce heat, and simmer until beans are soft and creamy (about 1

hour), seasoning halfway through with salt. Strain beans, reserving 1/2 cup

of the cooking liquid, and set aside. In a large, heavy-bottomed saucepan,

heat the olive oil over medium heat; add the minced onion, garlic, and

pepperoncini; and cook until the onion is translucent, being careful not to

burn or brown.

2. Stem and roughly chop the kale and add to the bean cooking liquid. Cover

and cook over low heat for 30 minutes. Add beans to kale mixture, mix

thoroughly, and cook covered for an additional 15 minutes.

3. Mash the mixture with a potato masher until fairly smooth. Spoon the

mixture over grilled bread, and season with cracked black pepper and a

drizzle of best-quality extra-virgin olive oil.