Beans and Greens on a Toast


  • ½ cup dry white wine
  • 2 garlic cloves, thinly sliced
  • 2 tsp. finely chopped oregano
  • ¾ tsp. kosher salt
  • ¼ 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
  • ½ cup plus 2 Tbsp. extra-virgin olive oil; plus more for serving
  • 2 1″-thick slices crusty gluten free bread
  • White wine vinegar (for serving)


  1. Bring wine, garlic, oregano, salt, red pepper flakes, and ¼ 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.
  2. Mix in beans and ½ cup oil and cook, uncovered, until beans are warmed through, about 2 minutes.
  3. Meanwhile, heat 2 Tbsp. oil in another large skillet over medium. Fry bread in a 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. To serve, place fried bread on plates and spoon kale mixture and sauce over, dividing evenly. Drizzle with a little oil and vinegar.