Green Garden Beans on Toast

Ingredients

• 2 Can canned cannellini beans, drained and rinsed - 2 (15-ounce cans), drained and rinsed
• 2 Each leeks, white and light green parts thinly sliced - 2 (medium), Use white and light green parts only.
• 4 Cup kale, stems removed and chopped - 4 (cups), Stems removed before chopping.
• 4 Count sourdough bread slices - 4 (large slices)
• 1 Cup sharp cheddar cheese, grated - 1 (cup), grated
• 0.25 Cup fresh parsley, chopped - 1/4 (cup), chopped
• 2 Tablespoon olive oil - 2 (tablespoons)
• 3 Count garlic, minced - 3 (cloves), minced
• 0.5 Cup vegetable broth - 1/2 (cup)
• 1 Tablespoon lemon juice - 1 (tablespoon)
• 0.75 Teaspoon kosher salt - 3/4 (teaspoon)
• 0.5 Teaspoon black pepper - 1/2 (teaspoon)

Instructions

1. Prep the vegetables, cheese, and herbs

   1. *Slice the leeks*, *chop the kale*, *mince the garlic*, *grate the cheddar*, and *chop the parsley* before cooking.

2. Soften the leeks

   2. Heat olive oil in a large skillet over medium heat. Add the leeks and salt, then cook for *6 to 8 minutes* until *soft and lightly golden*.

3. Bloom the aromatics

   3. Stir in the garlic and black pepper, then cook for *30 seconds* until *fragrant*.

4. Simmer and mash the beans

   4. Add the cannellini beans and vegetable broth. Simmer for *5 minutes*, then *mash about half the beans* with the spoon until the mixture turns *creamy but still chunky*.

5. Wilt the kale

   5. Fold in the kale and cook for *3 to 4 minutes* until the greens are *tender and bright*. Stir in the lemon juice.

6. Toast the bread

   6. Toast the sourdough slices until *crisp and sturdy*, then place them on plates.

7. Assemble the toast

   7. Spoon the *creamy green beans* generously over the toast, sprinkle with *sharp cheddar*, and let it soften slightly from the heat.

8. Garnish and serve

   8. Finish with *fresh parsley* and serve *warm*.