Bits of bacon, sautéed onions, and garlic add depth of flavor to braised winter greens and white beans, served over garlic-rubbed toast with olive oil and flaked sea salt.


  • 4 Slices Thick Bacon, sliced to ¼-inch strips
  • 1 Yellow Onion, diced
  • 2 Cloves Garlic, sliced
  • 1 (15 oz.) Can White Beans, rinsed
  • 1 Bunch Kale, massaged (see below)
  • 4 Slices Canyon Bakehouse 7-Grain Bread
  • 1 Tbsp. Reserved Bacon Fat
  • Flaked Sea Salt
  • Lemon Wedges, for saving
Massaged Kale
  • 3 Tbsp. Olive Oil
  • 2 tsp. White Wine Vinegar
  • ½ tsp. Kosher Salt
  • 1 Bunch Kale, spines removed and leaves roughly chopped


  1. Heat a large skillet over medium heat and add the bacon. Cook until crispy. Set aside 1 Tbsp. bacon fat.
  2. Add the diced onion and garlic to the pan with the bacon and sauté until softened.
  3. Add the massaged kale. Cover and braise until tender.
  4. Add the white beans. Stir and cook until heated through.
  5. Toast the bread and rub with halved garlic cloves. Brush the toast with the retained bacon fat and sprinkle with flaked sea salt.
  6. Place each slice of toast in a serving bowl and top with beans and greens. Serve with lemon wedges.