Braised white beans with kale on toast

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. 1. Melt the butter in a medium saucepan over medium heat. Add the chopped garlic and sauté.
  2. 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. 3. Stir the mixture and bring it to a simmer before reducing the heat to low. Continue to cook until thickened, 8 minutes.
  4. 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. 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. 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. 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.

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