White Beans, Mustard Greens and Roasted Garlic Bruschetta

Another recipe from the “Simply Organic” cookbook.


2 Tablespoon olive oil
2 garlic cloves, minced
4 Cups thickly sliced mustard greens
1 Tablespoon balsamic vinegar Salt
Freshly ground black pepper
½ red onion, minced
1 Cup cooked white beans
2 teaspoon. chopped fresh oregano
½ Cups vegetable or chicken broth
6 slices (1/2 in. thick) Italian bread, toasted.


Heat 1 Tablespoon of the oil in a medium skillet over medium-low heat.

Add the garlic and greens and cook for 5 minutes, or until the greens are very tender. Stir in the vinegar.Remove to a bowl and set aside to cool slightly. Season generously with salt and pepper to taste.

Heat the remaining 1 Tablespoon oil in the same skillet over medium heat. Add the onion and cook for 5 minutes, or until soft. Add the beans, oregano, and broth.

Cook for 5 minutes or until heated through and well blended. Using a fork, mash the beans coarsely. Season with salt and pepper to taste. Divide the greens evenly among the bread slices.

Top each with an equal portion of the bean mixture.

Serve immediately. Makes 6 servings.

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