"The taste of kale is tempered by old favorites like cheese and avocado." —Bittman
Recipe information
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
In a small jar, combine 2 tablespoons oil, vinegar, mustard, thyme and 1/4 cup water; season with salt and pepper. Cover and shake until well combined.
Step 2
Stack kale leaves and roll into a cigar shape. Slice into thin strips; turn 90 degrees and slice again crosswise until you have what looks like kale confetti. Toss in a bowl with vinaigrette.
Step 3
In a food processor, blend beans, garlic and salt to taste for less than a minute. Add remaining 2 tablespoons oil slowly through the feed tube, blending, until mixture is smooth. Stir in Parmesan.
Step 4
Spread 1 slice whole-grain bread with 1/4 bean spread; top with 1/4 kale, 1/4 avocado and another bread slice. Repeat with remaining bread, spread, kale and avocado.
