Cannellini Beans and Greens on Garlic Toast

Ingredients

• 6 ounce peasant bread toasted
• 16 ounce cannellini beans beans white rinsed drained canned
• 0.1 teaspoon pepper red crushed
• 1  garlic clove halved
• 2  garlic cloves minced
• 12 cups torn kale ( 1 bunch)
• 1 teaspoon olive oil 
• 1.5 cups onion finely chopped
• 0.5 teaspoon oregano dried
• 3 ounces parmesan cheese fresh divided grated
• 1 cup plum tomatoes diced seeded
• 0.1 teaspoon salt 
• 3 cups water 

Equipment

• bowl
• frying pan
• dutch oven
• colander

Directions

1. Bring 3 cups water to a boil in a large Dutch oven; add kale. Cook 6 minutes or until tender; drain in a colander over a bowl, reserving 1 cup cooking liquid.
2. Heat oil in a large nonstick skillet over medium-high heat.
3. Add the onion and oregano; saut 5 minutes.
4. Add tomato, salt, crushed red pepper, and minced garlic; saute 1 minute. Stir in kale, reserved liquid, and beans; cook 3 minutes.
5. Rub garlic halves on 1 side of each toast slice.
6. Place toast slices, garlic sides up, on 4 plates; sprinkle each slice with 2 tablespoons cheese. Top each with 1 cup bean mixture and 1 tablespoon cheese.