My good friend (who also happens to be my son’s grandmother) has a wonderfully, healthy cuisine routine. As a flexitarian, the daily meals are planned for the week in this pattern: vegetarian, fish, vegetarian, meat, vegetarian, fish, vegetarian, meat and so on. It’s a delicious and satisfying way to ensure that your diet is predominantly plant-based. Healthy for us as well as the environment! I have enthusiastically adopted this formula at home here in the States. The key for me is to stay true to the French tradition of respect for quality ingredients and preparing them properly. This bruschetta dish is delightful due to the contrasting textures and flavors: creamy flageolet, crunchy baguette slices, grilled kale and luscious roasted tomatoes. Perfect as a healthy appetizer, lunch or evening snack.
Recipe for Grilled Kale & Flageolet Bruschetta
8 oz dried flageolet or navy beans, soaked overnight and drained
1 carrot, diced
1 onion, diced
1 celery stalk, diced
2 garlic cloves, peeled and smashed
1 1/2 cups chicken broth
1/2 cup white wine
1 cup water
bouquet garni of rosemary, thyme and parsley sprigs
2 tsp Herbes de Provence
Salt and pepper to taste (at the end of cooking)
Bring all ingredients to a boil in a large pot. Cover and reduce to simmer for one hour. Remove bouquet garni. Use half of the beans for this recipe and save the rest for a nice future side dish.Grill one bunch of de-stalked, de-ribbed chopped kale in an oiled grill pan until wilted (8-10 minutes).Roast slices of 2 tomatoes, drizzled with olive oil, salt and pepper, in a 400 degree oven for 35-30 mins. Assemble bruschetta. Rub cut garlic cloves on toasted baguette slices, top with wilted kale, flageolet and roasted tomatoes.