GREENS AND BEANS WITH FRIED BREAD RECIPE

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Greens and Beans with Fried Bread Recipe image

A day-old loaf of good bread can reach new heights when it's thick-cut and pan-fried in olive oil. We top these giant croutons with steamed clams or mussels, sink them into brothy soups, and crumble them over big salads. But this dish, a saucy little mix of beans, greens, and garlic, gives us a reason to look forward to Meatless Monday.

Provided by Anna Stockwell

Yield 2 servings

Number Of Ingredients 10

1/2 cup dry white wine
2 garlic cloves, thinly sliced
2 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"-thick) slices crusty bread
White wine vinegar (for serving)

Steps:

  • 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.
  • 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.

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