BRUSCHETTA WITH WHITE BEAN PUREE AND GARLICKY GREENS

FOR THE WHITE BEAN PUREE:
1/4 cup extra-virgin olive oil
1/4 medium onion, peeled and minced
2 garlic cloves, peeled and minced
1 (16 ounce) can cannellini beans, drained (or 2 cups cooked white beans)
About 1 tablespoon fresh lemon juice
Salt to taste
FOR THE GREENS:
About 3 cups loosely packed mixed greens (such as spinach, arugula and Swiss chard)
2 tablespoons extra-virgin olive oil
2 garlic cloves, peeled and minced
Salt and freshly ground black pepper to taste
6 slices (1/2 to 1-inch thick) good-quality crusty Italian-style bread (or 12 slices from a baguette, cut the same thickness, on a diagonal)
2 garlic cloves, peeled
Extra-virgin olive oil

TO PREPARE THE BEAN PUREE:
Heat the 1/4 cup olive oil in a skillet. Add the onion and minced garlic and saute over medium-low heat until the onion is soft and translucent.

Add the beans and salt and continue cooking over medium-low heat until the beans are heated through and absorb the onion flavors, approximately 15 minutes. Remove from heat. Stir in the lemon juice and a sprinkling of salt.

In a food processor or blender, briefly process the bean mixture to a coarse puree. Adjust seasonings, adding additional salt or lemon juice to taste.

TO PREPARE THE GARLICKY GREENS:
Wash them well and remove any fibrous stems or ribs. Stack the leaves, then roll them up and slice across to make thin strips.

Heat the 2 tablespoons of olive oil in a skillet. Add the 2 cloves of minced garlic, along with the greens and salt to taste. Saute briefly to evenly coat the greens with the oil and garlic, then cover the skillet and cook over medium heat until the greens wilt and are tender. Remove from pan and set aside.

Grill or lightly toast the bread slices on both sides.

TO SERVE:
Rub each with the whole garlic cloves, then drizzle or brush on a bit of olive oil. Spoon the white bean puree onto the grilled bread. Top each slice with some of the cooked greens.

Makes 6 servings
Adapted from source: Cucina Rustica by Viana La Place and Evan Kleiman