Cheesy White Bean & Kale Skillet with Toast Points

[Sincerely-Food-Chef]

Ingredients

• 4 (15 oz) cans cannellini (white kidney) beans
• 6 cloves garlic
• 1 bunch kale
• ½ (8 oz) block mozzarella cheese
• 4 tbsp tomato paste
• 4 slices whole grain bread
• black pepper
• extra virgin olive oil
• Italian seasoning
• onion powder
• salt

Instructions

1. Preheat oven to broil on high and position rack in the upper third of the oven.
2. Drain and rinse beans in a colander; set aside to drain further.
   • 4 (15 oz) cans cannellini (white kidney) beans
3. Wash and dry kale. Fold leaves in half lengthwise, slice off stems, and finely chop leaves.
   • 1 bunch kale
4. Peel and thinly slice garlic.
   • 6 cloves garlic
5. Preheat a large ovenproof skillet over medium heat.
6. Grate cheese and set aside.
   • ½ (8 oz) block mozzarella cheese
7. Once the skillet is hot, add oil and swirl to coat the bottom. Add garlic and tomato paste; stir to combine.
   • 2 tbsp extra virgin olive oil
   • 4 tbsp tomato paste
8. Add kale to the skillet in handfuls, waiting for the kale to wilt slightly before adding the next handful; cook, stirring often, until kale softens, 4-5 minutes.
9. Add beans, hot water (from the tap), and spices to the skillet; stir to combine. Bring to a boil, then sprinkle with cheese and place in the oven; broil until cheese has melted and is browned in spots, about 4 minutes. Remove from the oven.
   • 1 cup water
   • 1 tsp salt
   • ½ tsp black pepper
   • ½ tsp Italian seasoning
   • ½ tsp onion powder
10. Meanwhile, cut bread slices on the diagonal and place on a baking sheet pan in a single layer; drizzle with oil on both sides.
    • 4 slices whole grain bread
    • 2 tsp extra virgin olive oil
11. Place bread in the oven and broil, flipping halfway through, until nicely toasted, 2-3 minutes. Remove from the oven.
12. Divide white bean mixture between plates or bowls. Serve with toast for dipping. Enjoy!