Cannellini Beans And Greens On Garlic Toast

• 3 cups water
• 12 cups torn kale (about 1 bunch)
• 1 teaspoon olive oil
• 1 1/2 cups finely chopped onion
• 1/2 teaspoon dried oregano
• 1 cup diced seeded plum tomato
• 1/8 teaspoon salt
• 1/8 teaspoon crushed red pepper
• 2 garlic cloves, minced
• 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
• 1 garlic clove, halved
• 4 (1 1/2-ounce) slices country or peasant bread, toasted
• 3/4 cup (3 ounces) grated fresh Parmesan cheese, divided

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. Add the onion and oregano; saute 5 minutes. Add tomato, salt, crushed red pepper, and minced garlic; saute 1 minute. Stir in kale, reserved liquid, and beans; cook 3 minutes.
3. Rub garlic halves on 1 side of each toast slice. 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.

water, torn kale, olive oil, onion, oregano, tomato, salt, red pepper, garlic, cannellini beans, garlic, country, parmesan cheese

Taken from www.myrecipes.com/recipe/cannellini-beans-greens-on-garlic-toast (may not work)