Guest Post: Baby Chard, White Bean, and Anchovy Crostini from Nicole, Eat This Poem - Turntable Kitc
Try Baby Chard, White Bean, and Anchovy Crostini: A Winter Delight with a Poetic Twist from @EatThisPoem on Turntable Kitchen.
Ingredients
- Extra-virgin olive oil
- 2 anchovy filets, chopped
- 4 cups baby chard or kale
- 1 can white beans, drained
- 1/2 cup vegetable stock
- Lemon juice
- Parmesan cheese
- 8 slices country bread, grilled
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