Smoky White Bean and Kale Toast with Crispy Capers
Creamy smoked paprika white beans slow-smashed onto thick sourdough toast, topped with wilted garlicky kale and crunchy pan-fried capers for a budget meal that feels genuinely luxurious.
Ingredients
- 400gcanned white beans, drained and rinsed
- 200gfresh kale, chopped
- 4 sliceswhole grain bread
- 3 tablespoonscapers
- 2 tablespoonsolive oil
- 1 teaspoonsmoked paprika
- 2 clovesgarlic, minced
- 1/2 teaspooncumin
- 1/4 teaspooncayenne pepper
- salt and black pepperto taste
- 1 tablespoonfresh lemon juice
- 2 tablespoonswater
How to make it
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
Add chopped kale to the skillet and cook for 3-4 minutes, stirring occasionally, until slightly softened and wilted.
Add drained white beans, smoked paprika, cumin, and cayenne pepper to the skillet. Stir well to combine.
Add 2 tablespoons of water and lemon juice. Simmer for 2-3 minutes until heated through. Season with salt and pepper to taste.
Meanwhile, toast the bread slices until golden and crispy, about 2-3 minutes.
In a small pan, heat remaining 1 tablespoon of olive oil over medium-high heat. Add capers and fry for 1-2 minutes until crispy.
Divide the white bean and kale mixture evenly among the toasted bread slices.
Top each slice with crispy capers and a drizzle of the caper oil. Serve immediately.
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