- Difficulty
- Easy
- Preparation
- 5 minutes
- Cooking time
- 15 minutes
- Servings
- 6
- 1 Cup
- a2 Milk® Whole
- 1 Tbsp.
- Butter
- 3 Cloves
- Chopped garlic plus 1 clove for toast
- 2 cans
- white beans (half of the liquid retained)
- 2 tsp.
- Dried thyme leaves
- ¼ tsp.
- Dried rubbed sage
- 1
- Bay leaf
- 1/2
- Bunch of kale, chopped
- Pinch
- Ground nutmeg
- Coarse salt and pepper, to taste
- 6- 8 Thick slices
- artisan bread
- 1 Tbsp.
- Extra-virgin olive oil
- 1/4 Cup
- Freshly grated manchego (sheep’s milk) cheese
- 1 tsp.
- Red-pepper flakes
- 1. Melt the butter in a medium saucepan over medium heat. Add the chopped garlic and sauté.
- 2. Once the garlic is soft and beginning to brown, add the white beans with the liquid from one can, milk, herbs and seasonings.
- 3. Stir the mixture and bring it to a simmer before reducing the heat to low. Continue to cook until thickened, 8 minutes.
- 4. Add the chopped kale to the pot and place the lid. Cook for 2 minutes more. Season with salt and pepper, to taste.
- 5. Brush the bread slices with olive oil. Place them on the parchment and sprinkle them with salt. Place them under the broiler for 1-2 minutes, until crisp and golden.
- 6. Cut the remaining garlic clove in half. When the toast is just out of the oven, rub the surfaces with the garlic and sprinkle them with shredded manchego cheese.
- 7. Remove the bay leaf from the beans. Place them in a serving dish with toast on the side or spoon the beans over the toast. Drizzle with olive oil and garnish with red pepper flakes. Add more cheese, as desired.
