Three loosely-related items:
1. I spent a semester abroad in Australia when I was in college, and it’s there that I was introduced to the phenomenon of baked beans on toast for breakfast. (And canned spaghetti on toast, which is also awesome, yet wrong on multiple levels.)
2. Appreciation of cooked greens seems to be an adult-only thing. My mom used to make a southern greens thing when I was a kid, and I disliked it nearly as much as I did okra and brussels sprouts (I’m still ambivalent about the okra). There’s something about tart and sour things that appeal to me more these days. Maybe it has something to do with umami?
3. The forebearer of this recipe was one from August’s Real Simple magazine for pork chops with a side of Swiss chard and cannellini beans finished with red wine vinegar. I got rid of the pork, tweaked it, and added bread (see item 1).
Greens & Beans on Toast
1 tablespoon olive oil
1 medium onion, chopped
Chard, kale, mustard greens, collards, or if you must, spinach – enough to make about 4 cups when torn into large pieces and de-ribbed
1 14 ounce can white beans, drained and rinsed
2-4 tablespoons red wine vinegar, to taste
Bread, preferably dark rye or sourdough (something with a little oomph to go with the vinegaryness)
In a saucepan heat the olive oil on medium, then add the onion and sauté briefly. Add the greens and cook, stirring, until the greens are wilted and then a couple minutes more. Add the beans and vinegar and heat through. Serve on the bread.