This dish is super easy, takes little time to prepare and so flavorful. This recipe yields four servings.

INGREDIENTS

4 ( 1 inch thick) slices of crusty contry bread

2 tablespoons of olive oil

4 ounces ( about 4 strips) smoked bacon, cut into 1 inch pieces

1 medium onion, thinly sliced

3 garlic cloves, thinly sliced

2 teaspoons smoked paprika, plus more for dusting

1 teaspoon fresh thyme leaves

1 teaspoon red pepper flakes

Kosher salt

1 large bunch kale, stems removed and leaves torn into medium size pieces, washed and shaken dry ( there should be a little water still clinging to the leaves)

3 1/2 cups drained Cannellini beans with Sweet Paprika and Garlic or 2 (15 ounce cans white beans, rinsed and drained)

2 cups bean broth ( I used vegetable since I had that on hand)

PREPARATION

Heat a large heavy ( preferably cast iron) skillet over medium heat. Brush the bread on both sides with the olive oil. Lay the bread in the skillet and cook, pressing down occasionally with a spatula, until crisp and golden brown, about 90 seconds per side. Set aside

Heat a Dutch oven or other heavy pot over medium high heat. Add the bacon and cook, stir frequently until it has browned a little and rendered at least a tablespoon of fat, about 4 minutes.

Add the onion and cook until it has softened and turned golden, about 4 minutes. Add the garlic, paprika, thyme, red pepper flakes, and 1 teaspoon salt( if using canned beans). Cook stirring together for 2 minutes.

Add the kale in batches using tongs to stir the leaves into the mixture, wait for one batch of kale to wilt and shrink before adding the next. When the last of the kale has been added, add the beans and broth. Raise the heat and let the beans and greens simmer for about two minutes to warm the beans and bring flavors together. Taste, add more salt if needed.

Serve the greens and beans over the toast in wide, shallow bowls, dust with a little more smoked paprika.