Tuscan Kale, Cannellini Bean & Greek Yogurt Hummus Crostini

• 1 bunch Tuscan kale, rinsed, large end stems removed, roughly chopped
• 6 cloves garlic, minced
• 2 teaspoons crushed red pepper flakes
• 1 can cannellini beans, rinsed and drained
• salt and pepper to taste
• 1 package Cava Greek Yogurt
• 1 baguette, for serving

1. Preheat oven to 350 degrees Fahrenheit. Place bread on a baking sheet and drizzle lightly with olive oil. Bake, flipping once, until golden and toasted, 20 to 25 minutes.
2. In the meantime, in a large skillet heated to medium-high, cook 3 cloves of garlic garlic and red pepper flakes in a few teaspoons of olive oil until garlic is soft, 1 to 2 minutes. Add kale, salt, and pepper, and saute mixture until kale has wilted, stirring often, about 8 to 10 minutes. Stir in lemon zest. Transfer to a bowl.
3. Wipe skillet clean and heat a few teaspoons of olive oil to medium-high heat. Cook remaining 3 cloves of garlic garlic and rosemary until garlic is soft, 1 to 2 minutes. Add cannellini beans, salt, and pepper, and saute, stirring occasionally, until beans are warmed through, about 6 to 8 minutes.
4. To serve, spread a spoonful of hummus on each baguette slice. Top with a spoonful each of spicy kale and cannellini beans. Sprinkle with fresh feta and red pepper flakes.

kale, garlic, red pepper, cannellini beans, salt, greek yogurt, baguette

Taken from food52.com/recipes/39652-tuscan-kale-cannellini-bean-greek-yogurt-hummus-crostini (may not work)