Grilled Toasts with Cannellini Puree and Wilted Greens

11⁄2 cups [360 mL] dried cannellini beans, soaked overnight to soften

Chicken stock, to cover beans

3 large garlic cloves, minced

1⁄2 teaspoon [3 mL] rubbed sage leaves

1⁄4 cup [60 mL] fruity olive oil

2 ounces [55 g] pancetta, chopped

1 small onion, diced

2 garlic cloves, minced

2 bunches greens, such as collard or kale, chard, or beet greens, thick stems removed and leaves coarsely chopped

1⁄2 cup [120 mL] chicken stock

11⁄2 tablespoons [25 mL] balsamic vinegar

1⁄2 tablespoon [8 mL] sugar

1⁄2 teaspoon [3 mL] black pepper

8 thick slices peasant-style bread

Olive oil, for brushing on bread and for garnish

2 or 3 large garlic cloves, halved lengthwise

Parmesan or Asiago cheese, for garnish

Freshly ground black pepper, for garnish

Drain the soaked beans and add just enough chicken stock to cover. Simmer 1 hour, or until very soft, adding more stock as required. Drain the beans if necessary.
Add the 3 minced garlic cloves, sage, and olive oil. Purée in a food processor. Reserve, refrigerated. (The purée may be made one day in advance.)
Saute the pancetta in a large saucepan until lightly browned. Add the onion and garlic and sauté 2 minutes. Add the greens, stock, vinegar, sugar, and black pepper.
Cover and simmer 20 to 30 minutes, stirring occasionally, until the greens are thoroughly wilted. Drain and reserve. (The greens may be prepared one day in advance.)

Brush the bread slices with olive oil and grill over a wood fire or toast on a charbroiler. Rub each slice with a garlic half. Top with warm bean purée, followed by the warm greens. Keep warm until service.

Lightly drizzle each toasted slice of bread with a few drops of fruity olive oil. Sprinkle with grated Parmesan or Asiago cheese. Finish with a twist of pepper.

Canned cannellini beans can be used in a pinch, but they should be well rinsed, then flavored with some chicken stock. Add the garlic, sage, and olive oil prior to puréeing. Using a wood-fired grill to toast the bread adds a smoky flavor and complements the taste of the pancetta.