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Bon Appétit

Greens and Beans with Fried Bread

4.5

(21)

Image may contain Food Dish Meal Bowl and Plant
Photo by Stephen Kent Johnson, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski

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 recipe, a saucy little mix of beans, greens, and garlic, gives us a reason to look forward to Meatless Monday.

Recipe information

  • Yield

    2 servings

Ingredients

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 bread

White wine vinegar (for serving)

Preparation

  1. Step 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. Mix in beans and ½ cup oil and cook, uncovered, until beans are warmed through, about 2 minutes.

    Step 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.)

    Step 3

    To serve, place fried bread on plates and spoon kale mixture and sauce over, dividing evenly. Drizzle with a little oil and vinegar.

    Read More: The 29 New Essential Recipes from the Bon Appétit Test Kitchen

Explore Bon AppétitToastKaleLeafy GreensVegetableWhite BeanBeanEasyMainVegetarianVeganDairy-FreeNut-FreeHealthyishDinner
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Reviews (21)

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  • This is a great vegetarian, super-fast and yummy meal that will totally be in my regular dinner lineup from now on!

    • Anonymous

    • Lincolnville, ME

    • 3/1/2022

  • I haven't made this yet but I'm planning to very soon! However, 1/2 cup of oil seems excessive. Is this much really necessary?

    • Kathy R.

    • Austin, TX

    • 10/20/2021

  • So, I read all the glowing reviews and thought, "there's no way this can be *that* good...it's just beans and kale." Well, it *is* that. good. Super delicious, creamy, and so easy. We topped ours with vegan parmesan, and skipped the vinegar. Really lovely meal and I will for sure add this to the rotation!

    • Rebecca

    • Chicago

    • 7/28/2021

  • Love this recipe! We have made it with different beans and different greens and it is always delicious. Since it's been warm out I've been grilling the bread! Don't forget the parm! My teenaged son sneaks crisp bacon on top and it is a to die for addition!

    • Sandy

    • Toronto

    • 5/29/2021

  • We love this recipe. Use good bread and a drinkable wine and it is an easy 5 stars.

    • Netta7

    • Washington, DC

    • 12/21/2020

  • My boyfriend and I obsess over this recipe. We make it at least once a week with a fried egg and avocado. I use 1/4 teaspoon of salt and then go to taste. We also substitute collard greens sometimes for the kale and it’s still just as delicious. Inspired by DELANEYS Instagram story. Recommend 10/10

    • mnwils03

    • Seattle

    • 6/15/2020

  • SO good and easy, I haven’t been this excited for leftovers in a looong time. I used curly kale because it’s what I had and it worked fine. I loved the little hit of acidity from the vinegar and I added a little parm which I’d highly recommend!

    • Prague, CZ

    • 6/4/2020