Brothy Beans and Greens on Toast

Super quick and easy lunch/dinner for colder months. I like to use Country Loaf Bread by Midwife and Baker.

3 tbs EVOO

3 cloves of garlic thinly sliced

1 Large bunch of swiss chard, washed, stems separated and thinly sliced

kosjer salt and pepper

1 Can white beans drained and rinsed plus 1/2 cup of water

In a large skillet heat oil and garlic and chard stems over medium heat until garlic begins to sizzle about 1-5 minutes. Add chard leaves, over and cook, tossing until bright green and just tender about 3 minutes. Add the beans and cooking liquid, simmer until heated through. Season to taste, drizzle with EVOO and lemon juice and serve over toast.

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