original recipe came from Bon Appetit, but I adjusted it down for two people.
Also, you can deal with the bread in one of two ways. The first way is the longer way, which involves following the recipe below. The second way is the easier way, which involves just toasting the bread in a toaster and spreading a little butter on one side (the side that gets topped with the vegetables.) The first way is tastier, but the second way is faster. Up to you.
Total time to cook: 30 minutes
Makes two servings
1 tbsp olive oil, plus more for brushing onto the bread (at least 1/8 cup) and for drizzling
Four slices of thick, crusty bread
3 garlic gloves, thinly sliced
1/4 tsp crushed red pepper flakes
1 15 oz. can cannelini beans, rinsed and drained
3-4 cups chopped up kale (remove the stems and ribs, and cut/tear into medium-size pieces)
1/4 cup low-sodium chicken broth
Juice from half a lemon
- Brush both sides of the bread with olive oil (unless you're going the toaster route, which, again, is totally fine.)
- Heat a pan over medium heat. Toast the bread on both sides until they start to turn golden brown. Set the bread aside.