Ingredients

The following ingredients have 24 Servings
  • 5 tablespoons extra-virgin olive oil, divided
  • 1 ½ cups chopped leeks, tender part only,cleaned and drained
  • 2 tablespoons chopped garlic, divided
  • 2 teaspoons kosher salt, divided
  • ½ teaspoon freshly ground pepper, divided
  • 2 14-ounce cans no-salt added cannellini beans, such as Eden, drained and rinsed
  • 2 large bunches tender cooking greens, such as chard and beet greens, leaves chopped and washed, stems chopped and separated
  • 1 large baguette, sliced on a slight bias into 24 rounds
  • ½ cup diced smoked pepperoni

Instruction

  • Place 2 tablespoons oil in a medium skillet followed by leeks, 1 tablespoon garlic, 1 ¼ tsp salt and ½ teaspoon pepper and place over medium heat. Cook, stirring often until the leeks are softened but not browned, about 5 minutes. Stir in beans and cook, stirring often until heated through, about 3 minutes. Transfer to a food processor and puree until smooth.
  • Heat 2 tablespoons oil in a large Dutch oven over medium heat. Add the remaining 1 tablespoon garlic, chopped greens’ stems, the remaining ¾ teaspoon salt and the remaining ¼ teaspoon pepper and cook, stirring often until the garlic is fragrant and the stems are softened slightly, 1 to 2 minutes. Add chopped green leaves and stir until combined with the garlic mixture. Cover, increase heat to high and cook until the greens are wilted and tender, about 2 minutes longer. Remove from the heat.
  • Just before serving, preheat grill to medium heat. Meanwhile, lightly brush the remaining 1 tablespoon oil over the baguette slices and grill over medium heat until lightly toasted. Top the grilled bread with the puree, the greens and pepperoni.