This easy toast-for-dinner recipe is one of those magical dishes where you turn basic staple ingredients—white beans, kale, sourdough, lemon—into a delicious, comforting meal that can be enjoyed no matter the season. —Amelia Rampe
plus 1 tablespoon extra-virgin olive oil, divided (plus more for serving)
medium shallot, finely chopped
cloves garlic, thinly sliced
kosher salt, plus more to taste
The Spice Hunter Herbes de Provence
(15-ounce) can white beans (such as cannellini beans or Great Northern) drained and rinsed
Lemon zest from 1/4 lemon
slices of sourdough bread, 1 1/2-inch thick
tightly packed lacinato kale, chopped into bite-size strips
lemon wedges, for serving
flaky salt, for serving
In This Recipe
Heat 1 tablespoon olive oil the butter in a medium saucepan over medium-low heat. Add shallots, garlic, and a pinch of salt, and cook until the shallots are very soft and translucent, about 5 minutes. Add The Spice Hunter herbes de Provence and cook until the aromatics are released, about 1 minute. Raise the heat to medium, add the wine, and cook until wine is mostly evaporated, about 3 tp 4 minutes.
Add beans and lemon zest and toss to coat. Add 1/2 cup of water, bring to a boil, and reduce to a simmer. Cook until beans are tender and liquid has thickened into a creamy sauce (not completely reduced), about 6 to 8 minutes.
Meanwhile, heat 1 cup of olive oil in a medium skillet over medium high heat. Add sliced sourdough and cook until golden brown on both sides, about 2 minutes per side. Remove bread from the oil and reserve bread on a paper towel-lined plate. Season with salt.
Transfer 3/4 of the bean mixture to a small bowl and mash with a fork until mixture is creamy and slightly lumpy. Add the kale to saucepan with the remaining beans, then return the mashed beans to the saucepan and stir until the kale has wilted. Season with salt to taste. Divide mixture onto the reserved bread. Finish with a drizzle of olive oil, a squeeze of lemon, and a sprinkle of flaky salt.