Kale and Beans on Toast

This is easily my new favorite weeknight recipe. It hits all the right notes - garlicky, spicy kale and beans on perfectly toasted toast. The splash of fresh lemon juice at the end brings everything together and adds some much needed acid to the earthiness of the beans and kale. It's easy, fast and involves just one pan. It's a little messy to eat, but absolutely worth the effort. The 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.
- In the same pan, heat one tablespoon of olive oil. Add the garlic and red pepper flakes. Cook, stirring regularly, for about one minute. The garlic should be a light golden brown.
- Mix in the beans until they're coated with the olive oil and red pepper flakes. Cook for about three minutes, stirring regularly. After three minutes, mash about half of the beans using the back of a spoon.
- Add the kale and the broth to the pan. Mix constantly until the kale is softened and fully incorporated with the beans.
- Stir in the lemon juice. Spoon the kale and beans over the bread, drizzle a little olive oil on top and serve hot.

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