8 2cm – 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 300gm cans cannellini beans, rinsed
1 bunch kale , ribs removed, leaves torn into bite-size pieces
1/2 cup low-sodium vegetable or chicken broth
1 tablespoon fresh lemon juice
Heat a large skillet over medium heat. Brush bread on both sides with 4 Tbsp. 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.
Increase heat to medium-high and heat remaining 2 Tbsp. 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.
Serve beans and greens mixture over toast, drizzled with oil.