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Greens and Beans with Pecorino Crostini
Greens and beans are great companions. In this take, hearty kale and creamy white beans are a perfect match for each other, especially when accented by the high-impact flavors of garlic, rosemary and pepper flakes. We use the liquid from one can of beans to create a cooking liquid that’s full-bodied, and when the kale is tender, we mash a small portion of the beans to create creaminess. Toasty, cheesy crostini are an ideal accompaniment, but if you like, simply serve hunks of warm, crusty bread alongside.
4
Servings
40 minutes
Ingredients
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2
15½-ounce cans cannellini OR great northern beans
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12
½-inch-thick baguette slices
Directions
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01Heat the oven to 400°F with a rack in the upper-middle position. Drain and discard the liquid from 1 can of beans. Drain the liquid from the second can into a 2-cup liquid measuring cup, then add enough water to equal 2 cups.
Reviews
March 11, 2023
Substitution question
Could you substitute broccoli rabe for the kale in this recipe?
February 17, 2026
Excellent, Easy
I substituted escarole for the kale and put the pecorino in the beans and served bread on the side. Super easy and oh so delicious!
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