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Greens and Beans with Fried Bread

Print Recipe
Course Main Course
Servings 2

Ingredients
  

  • 1/2 cup dry white wine
  • 2 garlic cloves, thinly sliced
  • 1 tsp finely chopped oregano
  • 3/4 tsp kosher salt
  • 1/4 tsp crushed red pepper flakes
  • 1 bunch Tuscan kale, ribs and stems removed
  • 1 15.5 oz  can white beans (such as butter or cannellini), rinsed
  • 1/2 cup plus 2 Tbsp. extra-virgin olive oil; plus more for serving
  • 2 - 1 inches thick slices crusty bread
  • White wine vinegar (for serving)

Instructions
 

  • Bring wine, garlic, oregano, salt, red pepper flakes, and ¼ cup water to a boil in a large skillet. Add kale, cover pan (a baking sheet works great if you don’t have a big lid), and cook, stirring occasionally, until greens are wilted, about 4 minutes. Mix in beans and ½ cup oil and cook, uncovered, until beans are warmed through, about 2 minutes.
  • Meanwhile, heat 2 Tbsp. oil in another large skillet over medium. Fry bread in skillet until golden brown, about 2 minutes per side. Transfer to paper towels to drain. (If you don’t have 2 large skillets, cook the bread first and keep it warm in a low oven while you use the same skillet to make the kale and beans.)
  • To serve, place fried bread on plates and spoon kale mixture and sauce over, dividing evenly. Drizzle with a little oil and vinegar.

Notes

A saucy little mix of beans, greens, and garlic.