Makes 4
For the beans:
1 tbsp olive oil
1 onion, chopped
2 garlic cloves, crushed
2 x 400g tins of chopped tomatoes
1 tsp smoked paprika
1 tbsp balsamic vinegar
2 x 400g tins of cannellini beans, rinsed and drained
1 tsp brown sugar
Salt and black pepper
For the greens:
500g kale, stalks removed, leaves roughly chopped or torn
1 tbsp olive oil
2 garlic cloves, crushed
Wedge of lemon
Salt and black pepper
To assemble:
8 thickly cut slices of sourdough, toasted
60g feta, crumbled
Fresh parsley, finely chopped
For the beans:
1 tbsp olive oil
1 onion, chopped
2 garlic cloves, crushed
2 x 400g tins of chopped tomatoes
1 tsp smoked paprika
1 tbsp balsamic vinegar
2 x 400g tins of cannellini beans, rinsed and drained
1 tsp brown sugar
Salt and black pepper
For the greens:
500g kale, stalks removed, leaves roughly chopped or torn
1 tbsp olive oil
2 garlic cloves, crushed
Wedge of lemon
Salt and black pepper
To assemble:
8 thickly cut slices of sourdough, toasted
60g feta, crumbled
Fresh parsley, finely chopped
- Heat the oil in a large pan over a medium heat and cook the onion for 5-6 minutes until
soft. Add the crushed garlic and cook for one
minute longer. - Stir in the tomatoes, paprika, balsamic, beans, sugar and some seasoning. Bring to a simmer and cook for 20 minutes or until slightly reduced and thickened. Taste and correct seasoning if needed.
- Meanwhile, prepare the greens. In a large pan, heat the oil over a medium heat. Add the kale and garlic and season generously with salt and black pepper. Cook for 2-4 minutes until wilted, tossing with tongs. Remove from the heat, squeeze a little lemon juice over the kale and toss again. Season to taste.
- To serve, top each slice of toast with some sautéed kale and spoon the beans on top. Add a twist of black pepper, then crumble over the feta and scatter with parsley. Serve and enjoy.
Per serving: 435kcals, 12.7g fat (3.3g saturated), 68.3g carbs (8.3g sugars), 17.4g protein, 8.2g fibre, 0.647g sodium