A Version of "Beans and Greens"

Beans and Greens is a dish that we have fairly often during the winter when most of what comes out of the garden is some sort of greens, usually kale, chard, spinach, sprouting broccoli with its leaves, or rapini. I do a number of variations on the theme, sometime with mashed beans on garlic bread with greens piled on top, or as in this version, with the beans left whole and mixed with the greens and piled on garlic toast. The flavorings also vary a lot, sometimes enhanced with something meaty like bacon, other times meatless but with a generous amount of garlic and/or onion, perhaps spiced up with chile peppers, or anchovies, or pine nuts... the options are endless.

4 slices thick cut bacon, cut onto 1/4-inch pieces
about 1 lb. fresh spinach
about 1 cup or so of cooked beans (Mayacoba from Rancho Gordo this time)
Extra Virgin Olive Oil
Toasted rustic whole wheat bread scraped with fresh garlic and drizzled with your favorite extra virgin olive oil
Freshly ground black pepper

Cook the bacon in a large saute pan over medium heat until it starts to crisp. Add the spinach in handfuls, tossing to wilt it, adding more as it cooks down. Once it is all wilted, add the beans, continue to cook over high heat until most of the excess moisture cooks off and the beans are heated through. Pile the greens and beans on the toasted bread, grind fresh black pepper over all, drizzle with some of your best EVOO and serve.

Serves 2 as a main course.