Winter Bruschetta

Full of cancer-fighting ingredients, this would make a delicious addition to a New Year’s eve party or a quiet celebration at home.

  • 2 tablespoons olive oil, divided
  • 2 onions, sliced
  • a pinch of salt
  • 2 cloves garlic, minced
  • 1 roasted red pepper (from jar), chopped
  • 1 cup shredded kale
  • 1 cup canned white beans, drained
  • 1 cup vegetable broth
  • 1 squeeze lemon juice
  • 8 thick slices French bread, toasted
  • balsamic vinegar, for garnish
  1. Place 1 tablespoon of the olive oil in a skillet over medium heat. Add onions and sauté for about 5 minutes, sprinkle with a pinch of salt and turn heat down to medium-low. Cook, stirring occasionally, for about 15 more minutes, or until the onions are browned and caramelized.
  2. Add the remaining olive oil.  Add the garlic, roasted pepper, kale, beans, and vegetable broth to the pan.  Simmer for 15 minutes.  Add a squeeze of lemon juice.
  3. Top each toast with bruschetta topping. Garnish with a drizzle of balsamic vinegar.

 

Makes 8 servings.  Nutrition per serving:  179 calories, 7 g protein, 27 g carbohydrate, 5 g fat, 235 mg sodium

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