K toast

Kale And Cannellini Toast

This dish is simple to make and quite tasty as a side, appetizer, or main dish, if paired with whole grains. You all know how I worship Kale. But here is a reminder: Kale is a spectacular source of calcium as well as vitamins K and A—important for maintaining healthy skin and strong bones, supporting the immune system, and producing red blood cells. Serve on whole grain baguette or millet toast for a healthy appetizer.


  • 1 Large onion thinly sliced
  • 3/4 cups Vegetable broth divided
  • 2 bunches Dinosaur kale or curly kale chopped or torn into bite size pieces
  • 30 OZ Cannellini beans 2 cans, drained and rinsed
  • 1 Lemon, zest and juice
  • 2 tbsp Sesame seeds
  • 1 tsp Toasted sesame oil optional
  • 1 tsp Bragg's liquid aminos


  • Preheat a large wok or skillet over medium heat. Add onion and 1/2 cup broth and sauté for 3 minutes.
  • Add kale, the remaining 1/4 cup broth, beans, and lemon zest and juice. Cook on low until tender.
  • Sprinkle with sesame seeds and if using, Bragg Liquid Aminos.
  • Great on its own, on toast or as a side to a piece of fish.