"The taste of kale is tempered by old favorites like cheese and avocado." —Bittman

　　

Ingredients

Makes 4 servings

　　4 tablespoons olive oil, divided

　　1/4 cup balsamic vinegar

　　2 tablespoons Dijon mustard

　　1/2 teaspoons dried thyme or tarragon

　　1 pound kale, stems and center ribs discarded

　　1 cup canned fava, garbanzo or cannellini beans, drained and rinsed

　　1 garlic clove

　　1/4 cup grated Parmesan

　　8 slices whole-grain bread

　　1 ripe avocado, sliced

　　

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.

　　

Nutrition Per Serving

Per serving: 453 calories

　　23 g fat

　　4 g saturated fat

　　49 g carbohydrate

　　11 g fiber

　　16 g protein

　　#### Nutritional analysis provided by Self