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Bon Appétit

Greens and Beans with Fried Bread

4.5

(21)

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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.

Ingredients

2 servings

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

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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

  • This is a go-to recipe that I never tire of. I can't even count how many times I've made it!

    • Anonymous

    • Michigan

    • 5/29/2020

  • Delicious and surprisingly filling. Love the acid the vinegar contributes to the dish. Guilty admission - I crisped up some pancetta to go with it.

    • Anonymous

    • Ashland, OR

    • 4/11/2020

  • Very tasty, don’t be afraid of the amount of oil, it’s definitely needed. We doubled the recipe using a whole grain crusty loaf and two bunches of curly kale, just increased the braising time. Didn’t think it was too salty when using low sodium beans, and the vinegar is a nice finish. Wish the Parmesan in the picture had been listed in the ingredients because that would have been a perfect addition, maybe a fried egg too.

    • Anonymous

    • AK

    • 12/28/2019

  • can I sub curly kale for Tuscan?

    • Anonymous

    • michigan

    • 2/7/2019

  • We loved it! I used sourgough bread and added a second can of beans. The meatkess dinner was filling and i will definately make this again.

    • Anonymous

    • Florida, USA

    • 5/5/2018

  • Love it! Super fun to make and taste great. Will make again

    • chrisrollinsjr

    • Charleston

    • 4/11/2018

  • This was excessively salty when 3/4 tsp was used. So salty, it's impossible to rate this receipe.

    • Anonymous

    • California

    • 4/2/2018

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