Name: Greens and Beans with Fried Bread
Yield: 2 servings
Ingredients: 1/2 cup dry white wine; 2 garlic cloves, thinly sliced; 2 tsp. finely chopped oregano; 3/4 tsp. kosher salt; 1/4 tsp. crushed red pepper flakes; 1 bunch Tuscan kale, ribs and stems removed; 1 (15.5-oz.) can white beans (such as butter or cannellini), rinsed; 1/2 cup plus 2 Tbsp. extra-virgin olive oil; plus more for serving; 2 (1"-thick) slices crusty bread; White wine vinegar (for serving)

Olive oilfried bread topped with greens and white beans on a plate.

Greens and Beans with Fried BreadPhoto by Stephen Kent Johnson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich

A day-old loaf of good bread can reach new heights when it's thick-cut and pan-fried in olive oil. We top these giant croutons with steamed clams or mussels, sink them into brothy soups, and crumble them over big salads. But this dish, a saucy little mix of beans, greens, and garlic, gives us a reason to look forward to Meatless Monday.

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