Greens & Bean Crostini
inspired by "Beans & Greens" recipe
in Moosewood Cooks at Home
I love growing, cooking and eating hardy greens in the winter time. Mustards and Kale grow great here in Portland. We have the perfect climate. If you can keep the aphids and flea beetles off them you are blessed with a nutritious and delicious crop that can withstand most zone 7 winters. My giant red mustard greens did great all the way up to Christmas. I had 2 varieties of kale and greenwave mustards survive the bad storm of December and the 2 feet of snow on top of them! I threw them into this recipe and my guests were eating it before I could even get the platter served on the table. I think some hands were bit in the process. Such a riot over greens makes this girl happy! This recipe makes a great appetizer or main course. The goat cheese is optional, omit it and this recipe is vegan.
Miss Jolie Ann
Greens & Beans Crostini
Makes enough appetizers for a hungry bunch of 10 people
2 red onions, thinly sliced
1 tsp sea salt
1 tbsp extra virgin olive oil
1 tsp balsamic vinegar
3 cloves garlic, minced
1 head dinosaur kale, washed and chopped
1 head mustard greens, washed and chopped
1 bunch spinach, washed and chopped
2 14oz cans cannellini beans, drained and rinsed
1/2 cup sundried tomatoes packed in olive oil
1-2 loaves crusty bread, such as a sourdough baguette
1 bunch italian parsley, washed and finely chopped
optional: 1 cup goat cheese, crumbled
1. To caramelize the onions: In a large stockpot place the olive oil and warm over medium heat. Add the onions and salt. Lower heat to medium-low and let the onions saute until soft and lightly brown, about 15 minutes. Cover the pot with lid and continue to cook over medium-low heat for about 30 more minutes. Remove the lid and add the balsamic vinegar. Cover and continue to cook for 5 more minutes. Viola! Caramelized onions=delicious!
2. When onions are done cooking, preheat the oven to 400 degrees.
3. Bring heat up to medium and add the chopped greens & garlic to the onions in the pot. Cover and let cook down for about 10 minutes. You want the greens to wilt slightly, but to remain bright green. They should be soft and still a little crunchy.
4. Add the beans and sundried tomatoes and continue to cook for only a few more minutes until everything is mixed and warm. Set aside.
5. Slice the bread and lightly coat the top side with olive oil. Bake in oven about 5 minutes until crispy and warm but not hard.
6. Remove bread from oven and mound greens & beans mixture on the top of each slice.
7. Top with a sprinkle of parsley and optional goat cheese. Serve at room temperature. Yum.