Skillet Bruschetta With Beans And Greens

• 8 3/4"-thick slices crusty bread
• 6 tablespoons olive oil, divided, plus more
• Kosher salt, freshly ground pepper
• 2 garlic cloves, thinly sliced
• 1/2 teaspoon crushed red pepper flakes
• 2 15-ounces cans cannellini beans, rinsed
• 1 bunch kale or mustard greens, ribs removed, leaves torn into bite-size pieces
• 1/2 cup low-sodium vegetable or chicken broth
• 1 tablespoon fresh lemon juice

1. Heat a large skillet over medium heat. Brush bread on both sides with 4 tablespoons oil total. Working in 2 batches, cook bread, pressing occasionally to help crisp, until golden brown, about 3 minutes per side. Season toast with salt and pepper and set aside.
2. Increase heat to medium-high and heat remaining 2 tablespoons oil in same skillet. Add garlic and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Add beans and cook, stirring occasionally, until beginning to blister, about 3 minutes. Using a spoon, lightly mash about half of the beans. Add kale and broth and cook, tossing often, until kale is wilted, about 2 minutes. Add lemon juice; season with salt and pepper.
3. Serve beans and greens mixture over toast, drizzled with oil.

crusty bread, olive oil, kosher salt, garlic, red pepper, cannellini beans, kale, vegetable, lemon juice

Taken from www.epicurious.com/recipes/food/views/skillet-bruschetta-with-beans-and-greens-51234250 (may not work)