Makes 4

For the beans:
1 tbsp olive oil
1 onion, chopped
2 garlic cloves, crushed
2 x 400g tins of chopped tomatoes
1 tsp smoked paprika
1 tbsp balsamic vinegar
2 x 400g tins of cannellini beans,
rinsed and drained
1 tsp brown sugar
Salt and black pepper

For the greens:
500g kale, stalks removed, leaves roughly chopped or torn
1 tbsp olive oil
2 garlic cloves, crushed
Wedge of lemon
Salt and black pepper

To assemble:
8 thickly cut slices of sourdough, toasted
60g feta, crumbled
Fresh parsley, finely chopped

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.

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