• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Our Salty Kitchen
  • Browse All Recipes
  • Season
    • Fall Recipes
    • Spring Recipes
    • Summer Recipes
    • Winter Recipes
    • Holiday Recipes
  • Diet
    • Gluten Free
    • Grain Free
    • Keto
    • Paleo
    • Vegan
    • Vegetarian
    • Whole30 Recipes
  • Course
    • 30 Minute Meals
    • Appetizers
    • Breakfast
    • Condiments and Sauces
    • Desserts
    • Cocktails
    • Main Dishes
    • Pasta
    • Salads
    • Side Dishes
    • Soups and Stews
  • Method
    • Instant Pot Recipes
    • Air Fryer
    • Slow Cooker
    • Grilling Recipes
    • Stir Fry
  • About
    • Let’s Collaborate!
    • Recipe Photography for Food Bloggers
    • Photography Portfolio
    • License Images
    • Contact Us
    • Privacy Policy
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
  • All Recipes
  • Main Dishes
  • Side Dishes
  • Salads
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    You are here: Home » Meal Type » Main Dishes » Beans and Greens on Garlic Toast

    Beans and Greens on Garlic Toast

    5 from 1 vote
    December 3, 2020 (updated May 25, 2021) by Danielle Esposti

    May contain affiliate links. See our Privacy Policy and disclosure.

    Jump to Recipe Print Recipe
    Pinterest image for a quick beans and greens recipe, served over garlic toast.
    Pinterest image for a vegan beans and greens recipe.
    Pinterest collage for a vegan beans and greens recipe.
    Pinterest collage for a quick beans and greens recipe, served over garlic toast.

    A budget-friendly, schedule-friendly, belly-friendly spin on a classic Old World comfort food just in time for the holiday rush? You’re welcome in advance. Beans and Greens on Garlic Toast is a super-fast and flavorful meal that will satisfy a wide array of palates and diet plans. Forget PB&J. Buttery white beans and garlicky greens are going to be your new favorite dynamic bread duo.

    A serving of beans and greens on a piece of garlic toast on a white plate.
    Jump to:
    • How to Make Beans and Greens
    • Tips for Making This Recipe Perfectly
    • Do I Have To Use Kale?
    • Make It Your Way
    • More Quick, Nutritious Meals
    • Recipe


    You know, if any dish should be trending this winter, it ought to be Beans and Greens. The conditions may be crap out in the world, but they’ve never been better for falling back on more humble, robust fare. You know, peasant food? The kind of meal that had to keep the, uh, proletariat energized enough to work insanely grueling days and full enough to sleep through cold winter nights while being mouthwatering enough to make the struggle worth it?

    Many a clever, thrifty and downright delicious meal was born out of hard times. And whether you’re struggling to balance the books because it’s the holidays or you never seem to have enough time to cook even though you’re always at home (how does that even happen?!), dishes like Beans and Greens remind you that you can still find comfort in a family meal even on the most trying of days.

    Those of us descended from East Coast Italian immigrants are well-versed in meals like “scarola e fagioli” (or “shcadole” for those of us who speak “Jersey”). Traditionally a soupier dish made from cannellini beans and escarole, it’s one of those nostalgic recipes that got handed down that was ripe for just a few slight tweaks to bring it into the 21st Century.

    Side view, vegan beans and greens in a tan speckled serving bowl.

    First and foremost, it’s tasty as hell. Next, it’s a ridiculously cost-conscious meal, and depending on where you shop, you could probably pay for this entire recipe out of your change jar. Third thing, it’s ridiculously fast and easy to make. (Like, Rice-a-Roni is more complicated.) Number four, it packs a wallop in the healthy and filling department and is loaded with protein, fiber, iron, and a slew of other vitamins and minerals. And fifthly (it’s a word now!), it’s amazingly versatile. Not just in terms of “add bacon and, voila, it’s not vegan anymore,” but you could eat beans and greens all week, for every meal, and never have the same version twice.

    So pound-for-pound, is this the perfect meal? I’ll let you decide. But when the Beans and Greens revolution begins, just make sure I get proper credit for my advocacy work.

    How to Make Beans and Greens

    1. Make the garlic toast. Brush sliced bread with olive oil and brown 6 mins per side in a 425°F oven.
    2. Sauté garlic in a splash of olive oil in a deep pan or dutch oven.
    3. Add kale and wilt until the volume is reduced by half.
    4. Add drained, rinsed white beans and broth of choice (chicken or veg). Simmer until the kale is cooked through.
    5. Season to taste with salt and red pepper flakes.
    6. Portion out over toasted bread and serve warm from the pan.
    Left - cooked white beans with kale in a blue dutch oven; right - garlic toast on a baking sheet.

    Tips for Making This Recipe Perfectly

    • Drain and thoroughly rinse your beans. You’ll get plenty of moisture from the broth and you’re not looking to thicken the liquid you’ll have.
    • Toast the bread until it’s a deep golden hue. Remember, it needs to be able to hold up to the liquid in the dish.
    • When I say season to taste, I mean it. This dish only gets better with more flavor but layer in moderation and taste, taste, taste! Remember, you can always add more.

    Do I Have To Use Kale?

    Nope! Most quick-cooking hearty leafy greens will work, but keep in mind that cooking times will vary slightly. Try swiss chard (stemmed and chopped), mature spinach (not baby!), or escarole (for an Italian classic). Follow this rule:  sauté the greens until the volume is reduced by half, then simmer with beans and broth until cooked through.

    Two pieces of garlic toast topped with beans and greens on a white plate on a cement background wit a linen napkin and serving bowl to the side.

    Make It Your Way

    As written this recipe is vegan, but it’s really flexible for a variety of dietary needs and can be served as a side as-as, or a main over garlic toast:

    • Make it gluten-free or grain-free:  skip the toast and serve with poached or fried eggs
    • Add cheese:  shaved parmesan cheese is a great finish
    • Add bacon:  chop 4 slices of bacon; start by first cooking the bacon until golden brown, then add the garlic and proceed as directed.
    • Add anchovies:  mince 4 anchovy fillets and add them with the garlic in step 1.

    More Quick, Nutritious Meals

    • Mediterranean Chickpea Salad
    • Sweet Potato Hash
    • 20-Minute Honey Garlic Chicken
    • Buffalo Chicken Lettuce Wraps
    • Broccoli Pesto with Whole Wheat Pasta
    A speckled serving bowl of beans and greens with a silver serving spoon on a cement background.

    Did you make these Beans and Greens on Garlic Toast? I’d love to know how they turned out! Leave a comment and a rating below.

    While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.

    Recipe

    Beans and Greens on Garlic Toast

    5 from 1 vote
    Author: Danielle Esposti
    Print Recipe Rate this Recipe Pin Recipe
    A perfect winter comfort food thats big on flavor, not on frills. Beans and Greens on Garlic Toast is a super simple vegan meal with plenty of variations to expand your dietary horizons. Toast your bread with olive oil and garlic. Wilt your greens in sauteed garlic, add your beans and broth, and simmer 'til done. Season and serve over warm toast. Mix it up with add-ins like bacon, egg, or parmesan!
    Servings : 4
    Calories: 386

    Ingredients

    • 1 tbsp olive oil
    • 2 cloves garlic
    • ½ bunch kale, stems removed and chopped
    • 1 14-oz can white beans, drained and rinsed
    • ½ c vegetable broth, or chicken broth
    • kosher salt, to taste
    • red pepper flakes, to taste

    Garlic Toast

    • 8 slices crusty bread
    • 1-2 tbsp olive oil
    • 2 cloves garlic, whole, peeled

    Instructions

    • Heat oven to 425°F. Brush each side of the bread with olive oil, then arrange in a single layer on a baking sheet. Transfer to the oven and toast 6 minutes, flip, then toast an additional 6 minutes or until golden brown on all sides. Remove from the oven and rub one side with the garlic clove.
      Rubbing a clove of garlic over toasted bread.
    • Heat a dutch oven or large deep skillet over medium high heat. Add the oil and heat until it shimmers. Add the garlic and cook 1 minute, stirring constantly.
    • Add the kale and saute 2-4 minutes, stirring frequently, until the volume of the kale is reduced by half and the color is deep green.
      Wilted kale in a blue dutch oven.
    • Add the white beans to the pot or skillet, then pour in the broth and give everything a good stir. Simmer until the kale is soft, the broth is mostly absorbed, and the beans are warmed through, about 10 minutes.
      Pouring broth into a pot with wilted kale and white beans.
    • Season with salt and red pepper flakes to taste.
      Side view, beans and greens in a blue dutch oven.
    • Spoon the beans and greens over the toasted bread. Serve immediately.
      Side view, beans and greens served over garlic toast on a white plate.

    Nutrition Information

    Calories: 386kcal (19%), Carbohydrates: 61g (20%), Protein: 15g (30%), Fat: 9g (14%), Saturated Fat: 1g (5%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0g, Cholesterol: 1mg, Sodium: 793mg (33%), Potassium: 375mg (11%), Fiber: 10g (40%), Sugar: 3g (3%), Vitamin A: 206% (206%), Vitamin C: 135% (135%), Calcium: 15% (15%), Iron: 18% (18%)
    Did you make this recipe?Mention @oursaltykitchen or tag #oursaltykitchen!
    « Jalapeno Popper Dip
    Beef Tenderloin with Blue Cheese Butter »

    Disclaimer: This post and the recipe card may contain affiliate links, which means we receive a small commission (at no cost to you!) if you make a purchase using these links. Rest assured, we only endorse products we own and truly love!

    1 Comment
    Filed Under: 30 Minute Meals, Fall Recipes, Main Dishes, Vegan, Vegetarian, Winter Recipes

    Reader Interactions

    Comments

    1. Melissa

      September 11, 2021 at 5:54 pm

      5 stars
      Fantastic alternative to the classic comfort Heinz beans and toast I grew up with! Not sure why I didn’t think of it before. Love this recipe and I make it every week for a quick, tasty, and feel good dinner. Thanks.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome to Our Salty Kitchen! We create real food for real people. Our whole foods recipes are seasonal, locally sourced, and simply prepared. Learn More! 

    Footer

    ABOUT US      CONTACT US      PRIVACY POLICY 

    A collage of publication logos that have featured recipes and photography from Our Salty Kitchen.

    Footer

    Privacy

    Privacy Policy

    Let's ConnecT

    • Facebook
    • Instagram
    • Pinterest

    About Us

    Contact

    Copyright © 2023 Our Salty Kitchen

    191 shares