Skillet Bruschetta With Beans And Greens Recipes

SKILLET BRUSCHETTA WITH BEANS AND GREENS

Steps:

• Heat a large skillet over medium heat. Brush bread on both sides with 4 tablespoons oil total. Working in 2 batches, cook bread, pressing occasionally to help crisp, until golden brown, about 3 minutes per side. Season toast with salt and pepper and set aside.
• Increase heat to medium-high and heat remaining 2 tablespoons oil in same skillet. Add garlic and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Add beans and cook, stirring occasionally, until beginning to blister, about 3 minutes. Using a spoon, lightly mash about half of the beans. Add kale and broth and cook, tossing often, until kale is wilted, about 2 minutes. Add lemon juice; season with salt and pepper.
• Serve beans and greens mixture over toast, drizzled with oil.

BEANS AND GREENS BRUSCHETTA WITH BROILED GOAT CHEESE

Steps:

• Preheat the oven to 350 degrees F.
• Arrange the bread slices in a single layer on a baking sheet and drizzle with the olive oil. Transfer to the oven and toast until just crisp, about 10 minutes. Set aside.
• Preheat the broiler; position a rack in top third of the oven.
• Bring a large pot of water to a boil. Add the broccoli rabe and cook until al dente, 4 to 5 minutes. Drain and rinse with cool water.
• Transfer the broccoli rabe to a food processor and add cannellini beans, garlic, shallot, oregano, and salt and pepper to taste. Pulse to roughly chop. Transfer to a bowl, add 2 to 4 tablespoons of the goat cheese, and bind together with hands.
• Top each piece of toast with a heaping tablespoon of the beans-and-greens mixture and then with about 2 tablespoons of the remaining goat cheese. Broil until the cheese is golden, about 2 minutes. Serve warm.

BEEF BRUSCHETTA SKILLET

Steps:

• Cook meat in hot oil in large nonstick skillet on medium-high heat 2 min. or until evenly browned, stirring frequently. Remove meat from skillet; set aside.
• Add next 4 ingredients to skillet. Bring to boil. Stir in rice; return to boil.
• Stir in meat; top with cheese. Cover. Simmer on medium-low heat 8 to 10 min. or until heated through.

BRUSCHETTA WITH FAVA BEANS, GREENS, AND BLOOD ORANGES

Steps:

• Place 1/4 cup fava beans in small bowl; reserve for salad. Combine 1 1/2 cups fava beans, 1 cup water, and garlic in large skillet. Bring to boil. Reduce heat to medium; simmer uncovered until fava beans are tender, stirring occasionally, about 10 minutes. Drain favas, reserving cooking liquid. Transfer favas to processor; add 3 tablespoons oil and lemon juice. Puree until smooth, adding reserved cooking liquid by tablespoonfuls to moisten puree as needed. Season with salt and pepper. Transfer fava puree to another small bowl. DO AHEAD: Can be prepared 1 day ahead. Cover and chill fava puree and whole fava beans separately. Bring puree to room temperature before using.
• Finely grate enough peel from 1 orange to measure 1 teaspoon; squeeze 2 tablespoons juice from same orange. Cut off peel and white pith from remaining 2 oranges. Working over bowl and using small sharp knife, cut between membranes to release orange segments. Whisk orange peel, 2 tablespoons orange juice, vinegar, and 3 tablespoons oil in small bowl. Season vinaigrette with salt and pepper.
• Toss greens, orange segments, 1/4 cup favas, and vinaigrette in large bowl.
• Spread fava bean puree on warm baguette toasts, dividing equally. Top toasts with salad and serve.

BRUSCHETTA WITH SMASHED BEANS, SAGE AND KALE

Steps:

• Bring a large pot of water to a boil, salt generously and add kale. Blanch until tender, 3 to 4 minutes. Transfer to a bowl of cold water, then drain and squeeze out excess water. Chop medium-fine or cut in thin strips.
• Heat 1 tablespoon of the olive oil over medium heat in a heavy skillet and add minced garlic. Cook, stirring, until fragrant, about 30 seconds, and add thyme and chopped kale. Cook, stirring, until kale is nicely seasoned with garlic and oil, about 1 minute. Season to taste with salt and pepper and transfer to a bowl. Keep warm.
• Heat remaining oil over medium-high heat in the same skillet and add beans and broth. Stir and mash the beans with the back of a wooden spoon until the mixture is slightly thick but not dry. Be careful not to overcook as the beans can dry out quickly. 10 minutes should suffice. Add pepper to taste, stir in sage and remove from the heat.
• Lightly toast bread and as soon as you remove it from the toaster rub each slice with the cut clove of garlic and slather on a generous spoonful of beans. Top beans with kale, drizzle on more olive oil if desired, sprinkle with Parmesan and serve, or heat through for a couple of minutes in a medium oven and serve.

SKILLET BRUSCHETTA WITH BEANS AND GREENS

Steps:

• Heat a large skillet over medium heat. Brush bread on both sides with 4 Tbsp. oil total. Working in 2 batches, cook bread, pressing occasionally to help crisp, until golden brown, about 3 minutes per side. Season toast with salt and pepper and set aside. Increase heat to medium-high and heat remaining 2 Tbsp. oil in same skillet. Add garlic and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Add beans and cook, stirring occasionally, until beginning to blister, about 3 minutes. Using a spoon, lightly mash about half of the beans. Add kale and broth and cook, tossing often, until kale is wilted, about 2 minutes. Add lemon juice; season with salt and pepper. Serve beans and greens mixture over toast, drizzled with oil. Recipe by Dawn Perry

BRUSCHETTA WITH SAUTEED GREENS

Steps:

• Heat 1 tablespoon oil in heavy large skillet over medium heat. Add garlic and stir 15 seconds. Add greens and sauté until tender, about 3 minutes.
• Place toasts on platter. Drizzle 1 1/2 teaspoons oil over each toast. Top with greens. Sprinkle with salt and pepper.