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 - 3cloves, minced
Beans - ⅔c (100g) drained, rinsed cannellini beans from a can
chard - 4 large stalks, leaves & stems cut into thin ribbons
lemon - juice from ½lemon
(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.