Makes 4
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For the beans:

For the greens:

To assemble:

  1. Heat the oil in a large pan over a medium heat and cook the onion for 5-6 minutes until soft. Add the crushed garlic and cook for one minute longer.
  2. Stir in the tomatoes, paprika, balsamic, beans, sugar and some seasoning. Bring to a simmer and cook for 20 minutes or until slightly reduced and thickened. Taste and correct seasoning if needed.
  3. Meanwhile, prepare the greens. In a large pan, heat the oil over a medium heat. Add the kale and garlic and season generously with salt and black pepper. Cook for 2-4 minutes until wilted, tossing with tongs. Remove from the heat, squeeze a little lemon juice over the kale and toss again. Season to taste.
  4. To serve, top each slice of toast with some sautéed kale and spoon the beans on top. Add a twist of black pepper, then crumble over the feta and scatter with parsley. Serve and enjoy.

Nutrition Facts

Per serving: 435kcals, 12.7g fat (3.3g saturated), 68.3g carbs (8.3g sugars), 17.4g protein, 8.2g fibre, 0.647g sodium