Smoky Beans and Greens on Toast

Here’s the thing with British cuisine. None of it makes sense, these ingredients have no business going together in the same meal, but damn if this isn’t tasty.

Ingredients

4 slices crusty country bread, about 1 inch thick

2 tbsp olive oil

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

1 medium onion, thinly sliced

3 garlic cloves, thinly sliced

2 tsp smoked paprika, plus more for dusting

1/2 tsp dried thyme leaves

1 tsp red pepper flakes

8 oz lacinato kale, stems removed, leaves torn into medium pieces, washed and shaken dry

2 (15-oz) cans white beans, rinsed and drained

2 cups water or low-sodium chicken broth

Kosher salt, to taste

Preparation

1. Heat a large cast-iron skillet over medium heat. Brush the bread on both sides with the olive oil. Cook in the skillet, pressing occasionally with a spatula, until deeply golden and crisp, about 90 seconds per side. Work in batches if your slices are large. Set aside.

2. Heat a Dutch oven or large heavy pot over medium-high heat. Add the bacon and cook, stirring frequently, until browned and rendered, about 4 minutes. Add the onion and cook, stirring occasionally, until softened and golden, about 4 minutes. Add the garlic, paprika, thyme, and red pepper flakes and cook, stirring constantly, until fragrant, about 1 minute. Season with 1 teaspoon of kosher salt.

3. Add the kale in batches, using tongs to fold the leaves into the mixture — the water clinging to the leaves will help steam them. Let each handful wilt and shrink before adding the next. Once all the kale is in, add the beans and the water or broth. Raise the heat to a boil, then reduce to a simmer and cook for 2–3 minutes, until the beans are warmed through and the flavors have come together. Taste and adjust seasoning.

4. Arrange the toast in wide shallow bowls and spoon the beans and greens generously over the top. Dust with a little more smoked paprika and serve immediately.

Notes

Inspired by Epicurious.