Fettunta with Butter Beans & Tuscan Kale

Ingredients:

• 1 bunch, Tuscan kale
• 1 can, Italian Butter Beans - drained and rinsed
• salt - to taste
• il Fustino Olio Nuovo Extra Virgin Olive Oil
• 4 slices, sourdough
• 2 cloves, garlic - peeled and halved
• black pepper - freshly ground

Directions:

Preheat oven to 400 degrees Fahrenheit.

Prepare the kale: Remove the kale stems and slice the leaves into thin strips. In a small saucepan, bring cold water to a boil. Once boiling, drop the sliced kale in and cook until tender, about 5 minutes. Drain the water and season with a pinch of salt, set aside.

In the same saucepan, heat a tablespoon of EVOO and cook butter beans over low heat until heated through, season with a pinch of salt.

In the preheated oven, toast the sourdough slices until crisped. Whole still warm rub both sides with the garlic cloves.

To serve: top each slice of toast with a ladle of beans and kale. Drizzle generously with Olio Nuovo and enjoy!