Kale Bruschetta

Makes 8 Pieces
Ready In: 25 minutes


1 bunch kale
1 loaf fresh 100% whole-grain bread, sliced
½ cup Cannellini Bean Sauce
1 cup grape tomatoes, halved
balsamic glaze


1. Place the kale leaves in a large pot of boiling water. Cover and cook until tender, about 5 minutes. Drain in a colander, then squeeze out any extra liquid with your hands (you don’t want soggy bread).
2. Toast 8 pieces of bread, and place them on a handsome serving platter.
3. Spread a tablespoon of the cannellini sauce on the toasted bread, then cover with a layer of kale and top with a scattering of grape tomatoes. Drizzle generously with the balsamic glaze, and grab one for yourself before they all disappear.


Source: Forks Over Knives – The Prevent and Reverse Heart Disease Cookbook