Green Beans on Toast

I can’t get enough of this deeply flavoured, vividly-coloured cavolo nero sauce that hails from Tuscany. Its usual home is pasta, but turns out white beans love it too .

You can use most greens such as spinach, savoy or even watercress for this. Simple, wholesome and incredibly delicious.

Leftovers will freeze beautifully and vegans can leave out the Parmesan and egg.

ingredients

serves 4

• 200g cavolo nero, de-stemmed

• 3 garlic cloves

• 4 tbsp extra v olive oil 

• 40g grated Parmesan, plus extra to serve 

• 1 x 600g jar of white beans, drained

• 4 slices of toast

• 4 eggs (optional), to serve 
  

instructions

Bring a pan of salted water to the boil. Add the cavolo nero and 2 garlic cloves to the water and cook until tender, about 5-6 minutes.

Scoop the cavolo and garlic straight into a blender (you want them quite watery), add the oil and lots of seasoning and blend until smooth.

Warm the sauce gently in a pan, then stir in the beans and Parmesan and a little more pepper. Stir until the beans have sucked up the sauce.

Rub your toast gently with the remaining garlic, then spoon over the beans. Top with an egg if you want and some extra Parmesan.