Braised Mixed Greens and Garlicky Beans on Toast


  • 1 small onion, finely diced 
  • 1 tbsp. olive oil, plus extra for finishing
  • 1 pound greens 
  • 2 plump garlic cloves, 1 slivered, 1 halved 
  • sea salt and freshly ground pepper 
  • 1 1/2 cups cooked cannellini beans 
  • a handful each of chopped cilantro and parsley
  • 3 to 4 slices chewy country bread
  • shaved Parmesan cheese or crumbled Gorgonzola


Heat the oil in a large skillet or Dutch oven. Add the onion and cook over medium-high heat, stirring occasionally. Once the onion starts to soften a bit, after 3 to 4 minutes, add the slivered garlic. Cook a minute more, and then add the greens and any herbs. Season with 1/2 tsp. salt. As the greens cook down, turn them in the pan to bring the ones on top closer to the heat. 

Once they’ve all collapsed, add 1/2 cup water or bean broth, lower the heat, and cook, partially covered, until tender. Depending on the greens you’ve chosen, this could take as little as a few minutes or as long as twenty. Just make sure there’s some liquid in the pan, for in the end you’ll want a little sauce. 

When the greens are done, add the beans, heat them through, then taste for salt, and season with pepper. Toast the bread and rub it with halved garlic. Arrange on plates and spoon the greens and beans over the top. Drizzle extra olive oil on top. Garnish with the cheese and serve.

Adapted from Deborah Madison’s The Greens Cookbook