I'm Lars Kronmark, from the Culinary Institute of America in Napa Valley.
And we are going to make a toast with a white spicy bean purée, wilted greens, topped with olive oil.
We're gonna use pre-cooked navy beans, delicious multigrain bread.
Over here, in my little pitcher, I have a little bit of vegetable stock, olive oil, garlic, red chili flakes,
and I also have some rosemary and some sage.
Take the Swiss Chard, which I'm going to take the stem out in the middle.
I recommend this, because it's fairly tough, and can be a…. take a little time to cook.
So, I just chance that, and you just tear it apart in small pieces,
and this will become the topping of our spicy white bean purée toast.
We're going to heat up the pan, medium heat. Take your garlic and your chili flakes, also your olive oil.....
And what we're going to do is.... we're gonna quickly heat up and sear off the garlic with the beans.
So, first of all, I use about two-thirds of the olive oil.
In this olive oil, I like to sweat my garlic. Again, don't use it all, you'll use some for the greens too.
And I cook this off until I can smell it.
With that, I put some more chili flakes.
At this point, I'm gonna add my precooked, drained white beans.
The beans need to be heated up to cook better, to actually.... to purée better in my food processor, here, next to me.
And I do this on medium heat for two to three minutes.
Then I'm also gonna add my rosemary and my sage.
Yet, if you have dry, you can certainly use that, you know I had some fresh....Works really well.
And this is something that most people have in their herb garden, today.
After I have heated up the beans, I will go ahead and add them to the food processor.
Add them right in here.....
I like to.... for texture.....Purée this with little extra olive oil and the vegetable stock.
Let's go ahead and start the machine, first.
See, by the way, the nice purée, stop it, add a little bit of vegetable stock.
Have a tablespoon to a tablespoon, it depends on how dry the beans are.
I would recommend you scrape down the sides of this Robot Coupe food processor once.
And at this point, you can also check the texture.
Looks really delicious. I'm gonna go ahead and add a little bit more of my vegetable stock, to get it little thinner down.
Pulse a couple of times. Add a little bit more.
And some salt.
Since there's already our pepper flakes inside, I wouldn't add any black pepper.
All right, let's take this out. This can be done ahead of time.
I kind of like to do it when it's lukewarm, so this is what it is right now.
Take this out.
Let's go ahead and do the greens. And the greens are.....
......to be cooked in boiling water for approximately one to two minutes,
or as we say, when it comes back to a boil. So I have in here, water. In the water, I like to put a little bit of salt.
And this will go into the boiling water.
All at once. As you can see, it's in small pieces, you can tear it apart.
No need to cut it in strips or anything like that.
But the main reason I'm doing it this way, so I have a nice texture and a nice look.
Put a lid back on again, and wait for one to two minutes before we take it up.
We are.... We have now cooked the greens, and we will proceed to cook the greens in garlic and olive oil, so.....
When I add the remaining olive oil....
And I'd like you to add the Swiss chard - or the spinach whatever you like to use - into the pan, after it's been drained, rinsed in cold water.
Then, the garlic.
A little salt and pepper….
I'm gonna turn this off and let's do the toast.
I got this delicious multigrain bread. You can use any bread you want to,
but I just think this is a really great size, and I feel this is the way that I would serve this dish.
I'm gonna pick up my pan.
And in my pan, I'm gonna go ahead and toast my bread.
You can toast it in a pan, or you can toast in the oven.
I like to use it.... a broiler.
And best will be to have it cooked on both sides.
And the toast is ready.
To finish this dish, we're gonna take our toast,
we're gonna cover it with a big layer, a thick layer, of white bean purée that we just made,
and this is often eaten with knife and fork as an appetizer, first course.
And I like to top this with a generous amount of Swiss Chard garlic greens.
I think it looks nice to have it right in the middle, but you can certainly also put it out on the whole toast.
To finish off the dish.
I have a little extra olive oil and this olive oil, I like to drizzle on top,
like this, generous amount.
And here we have our bruschetta with spicy white beans with the garlic greens, on a beautiful piece of multigrain toast.
Enjoy!