Greens and Beans with Fried Bread
A rustic Italian-inspired dish combining sautéed Tuscan kale and white beans in a flavorful wine and herb sauce, served over crispy fried bread. Perfect for a hearty vegetarian meal.
Ingredients
- •½ cup dry white wine
- •2 cloves garlic
- •2 tsp oregano
- •¾ tsp kosher salt
- •¼ tsp red pepper flakes
- •1 bunch Tuscan kale
- •1 can white beans
- •½ cup extra-virgin olive oil
- •2 slices crusty bread
- •1 tbsp white wine vinegar
Cooking Instructions
- 1.
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 1/2 cup oil and cook, uncovered, until beans are warmed through, about 2 minutes.
6 min
- 2.
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.)
4 min
- 3.
To serve, place fried bread on plates and spoon kale mixture and sauce over, dividing evenly. Drizzle with a little oil and vinegar.
2 min