From Clean Eating July 2011 page 84

Serves 8 


  • 1 tbsp EVOO, plus additional to serve
  • 4 tbsp anchovy paste
  • 5 cloves garlic, finely minced
  • 15 leaves Black Tuscan kale (or standard kale or escarole), cleaned and center rib removed
  • 1 cup cooked white beans
  • 4 tbsp unsweetened golden raisins
  • 2 tbsp toasted pine nuts
  • 1/2 cup black olives, pitted
  • 1 Italian ciabatta, toasted or grilled, cut into 8 pieces
  • 1/2 cup grated parmigiano-reggiano cheese


one: In a large skillet, heat oil on medium. Gradually add anchovy paste and garlic, stirring until mixture turns golden brown. Immediately add 1 cup water, kale, beans, raisins, nuts, and olives and cook until kale is tender and wilted, 3-5 mins. Remove from heat.

two: Place bread pieces in 8 separate bowls and carefully divide kale-bean mixture and skillet juices evenly over top of each piece. Garnish evenly with cheese and drizzle with additional oil, if desired.

Nutrients per serving 1/4 cup serving: Calories 157, total fat 7g, carbs 20g, fiber 4g, sugars 3g, protein 5g, sodium 379mg