Greens and Beans with Fried Bread

Ingredients for Greens and Beans with Fried Bread

• 120ml dry white wine

• 2 garlic cloves, thinly sliced

• 2 teaspoons finely chopped oregano

• 3/4 teaspoons kosher salt

• 1/4 teaspoons crushed red pepper flakes

• 1 bunch Tuscan kale, ribs and stems removed

• 1 (450g) can white beans (such as butter or cannellini), rinsed

• 120ml plus 2 tablespoons extra-virgin olive oil

• plus more for serving

• 2 (1"-thick) slices crusty bread

• White wine vinegar (for serving)

Bring wine, garlic, oregano, salt, red pepper flakes, and 1/4 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 120ml oil and cook, uncovered, until beans are warmed through, about 2 minutes.

Meanwhile, heat 2 tablespoons 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.