Categories: Dinner

Ingredients

• 1 tablespoon butter
• 1 tablespoon DeLallo Extra Virgin Olive Oil
• 1 tablespoon fresh chopped rosemary
• 1 cloves garlic, minced
• 1/2 can (14-ounce) Cannellini Beans, rinsed and drained
• 1/2 teaspoon cayenne pepper (optional)
• 2 Tuscan Kale leaves
• 1 shallots, thinly sliced
• 2 tablespoons Extra Virgin Olive Oil
• 1/4 cup water
• 3 ounces mozzarella, fresh or aged, grated
• 1 ounce PARM cheese, grated
• 2 tablespoons chopped Pine Nuts

Directions

1. Melt butter with olive oil in a small skillet. Add rosemary and garlic and sautée until garlic is golden. Add beans and cook until warm through, then mash with a potato masher and season with cayenne and salt to taste.

2. Cut the center rib from the kale and slice leaves crosswise into half-inch ribbons. In a larger skillet, sautée shallots in olive oil until transparent. Add kale, sauté for a moment until coated with oil, add a half-cup of water, cover and allow to steam until pan is dry and kale tender.

3. Bake for about 8 minutes, until crust looks toasty and cheese is beginning to brown.

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