Name: Smoky Beans and Greens on Toast
Yield: 4 servings
Ingredients: 4 (1-inch-thick) slices crusty country bread; 2 tablespoons 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 (optional); 1 teaspoon red pepper flakes; Kosher salt; 1 large bunch or 2 small bunches (about 8 ounces total) lacinato kale, stems re-moved 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 or water

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Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Rhoda Boone

Beans and greens are great on almost every carb: in tortillas as tacos, over rice, on flatbread. But whenever skillet-fried toast is an option, you should probably take it. This recipe is one of the 100+ in Epicurious's new cookbook, COOK90: The 30-Day Plan for Faster, Healthier, Happier Meals—grab your copy here!

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