• Fry 4 thick slices of a rustic French-style bread (like sourdough) on med heat in a pan with some olive oil & butter until golden on both sides. Remove the bread from the pan, but keep it hot.
• Place in the Pan
• Garlic - 3 cloves, minced
• Beans - ⅔ c (100 g) drained, rinsed cannellini beans from a can
• chard - 4 large stalks, leaves & stems cut into thin ribbons
• lemon - juice from ½ lemon
• (plus a sprinkle of olive oil, salt & pepper)

Sauté for about 2 min on med/low heat until beans are warmed & greens are wilted. Pile the mixture onto the toasted bread slices & top each with a squeeze of lemon, a drizzle of oil & a pinch of salt & pepper. Enjoy warm.