Greens and Beans with Fried Bread

This originally was a recipe from the April Bon Appetit, but I altered it. Where I have spinach, they had kale. I also cut down considerably on the amount of olive oil used, and where this dish, when finished, is sprinkled with white wine vinegar and olive oil, I sprinkled with white wine vinegar and topped with olive oil pearls. The original recipe also did not call for the clams, but I added some steamers. Without the clams this dish is vegetarian and one of the most delicious dishes I’ve ever made! Enjoy!  Serves 2

1/2 cup dry white wine

2 garlic cloves, chopped

2 tsp. finely chopped oregano

3/4 tsp. kosher salt

1/4 tsp. crushed red pepper flakes

1  6 oz. bag spinach

1 15.5 oz. can white cannellini beans, rinsed

4 Tbsp. olive oil

4 1″ thick slices crusty bread, cut the baguette diagonally

White wine vinegar and olive oil pearls (for serving)

  1. Heat 2 Tbsp. olive oil in skillet over medium heat. Fry pieces of bread on both sides until golden brown, about 2 minutes per side. Transfer to paper towels to drain. You can keep them warm in a low oven. (I did not)
  2. Bring wine, garlic, oregano, salt, pepper flakes and 1/4 cup water to boil in a large skillet. Add spinach, cover pan, and cook, stirring occasionally, until the greens are wilted. Mix in beans and 2 Tbsp. olive oil, and cook uncovered, until beans are warmed through, about 2 minutes.
  3. To serve, place 2 pieces of fried bread on each plate and spoon spinach/bean mixture and sauce over, dividing evenly. Drizzle with white wine vinegar and top with a few olive oil pearls.
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