My love of kale is well-documented. Given that, it's perhaps strange that I've waited this long to introduce the cruciferous green to the little one. That was remedied last night.
I had been thinking earlier in the week about combining kale with garbanzo beans for Avery. But then an even better bean entered my head: cannellini. Specifically, I thought of kale and cannellini crostini - a lovely appetizer with kale that is one of my favorite recipes. On Monday night, the grown ups in the house enjoyed these for dinner along side a big salad. Last night, Avery tried the pureed version of the topping from his carseat perch in the busy french bistro where Randy and I dined. He devoured it.
The kale and cannellini crostini recipe can be found here. Knowing that I was going to sequester some of the topping for Avery, I omitted the red pepper flakes entirely and seasoned the assembled crostini with salt and pepper (rather than the topping) to avoid spicing or salting up Avery's meal. I opted for low sodium vegetable stock. No pecorino for the little one, either.
Puree the topping (adding a little more stock if needed for desired consistency) and viola! Who knew that a tasty appetizer could double as baby-meal?!?
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