Beans and Greens Melts

Steps

1. Cook the onions: In a cast-iron or heavy-bottomed skillet, melt 2 tablespoons butter over medium heat. Add the diced onion and cook, stirring occasionally, until softened and starting to turn golden, about 8–10 minutes.

2. Add aromatics and beans: Stir in the garlic and cook for 1 more minute, until fragrant. Add the Green Valley Organic Great Northern Beans, kosher salt, red chile flake, and ⅔ cup water. Simmer for about 15 minutes, stirring occasionally, until the liquid has thickened.

3. Add the greens: Stir in the kale and cook until wilted, about 5 minutes. Remove from heat.

4. Toast the bread: While the beans are cooking, preheat the broiler and place the oven rack in the top third of the oven. In a second large skillet, melt the remaining 1 tablespoon butter over medium-high heat. Toast the sourdough slices on both sides until golden brown.

5. Assemble the melts: Place the toasted bread on a baking sheet. Spoon the bean and kale mixture evenly over each slice. Divide the shredded mozzarella among the four toasts.

6. Broil and serve: Broil just until the cheese is melted and browned in spots, about 2–3 minutes. Serve hot.

Final Step

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