Ingredients
- 1½ cups [360 mL] dried cannellini beans, soaked overnight to soften
- Chicken stock, to cover beans
- 3 large garlic cloves, minced
- ½ teaspoon [3 mL] rubbed sage leaves
- ¼ 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
- ½ cup [120 mL] chicken stock
- 1½ tablespoons [25 mL] balsamic vinegar
- ½ tablespoon [8 mL] sugar
- ½ 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
Description
Grilled Or Toasted Bread Finished With A Variety Of Toppings Is Quite Popular Throughout Italy. This Combination Is A Southern Italian Version, Showing Its Simple, Peasant Roots. Any One Of Several Fresh Greens May Be Used—kale, Chard, Beet Greens O
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