Ingredients

• 1 loaf crusty Italian bread
• 2 heads garlic
• 1 tablespoon olive oil, plus extra for brushing
• 1 15 oz can cannelini beans, drained and rinsed
• 4 cups baby kale
• 1/2 teaspoon ground fennel
• Large pinch coarse sea salt
• Large pinch red pepper flakes
• Pinch smoked paprika

Directions

1. Cut the tops off of the garlic to reveal the cloves, brush with olive oil and wrap each head in aluminum foil. Bake at 400 F for 45 minutes. Carefully remove from the oven and let cool. Squeeze the cloves out of their papery skins and put the garlic clove paste in a small bowl.
2. Heat a medium skillet to medium heat. Add the olive oil. Add the baby kale and beans, and sauté for 3-5 minutes until the kale is soft. Add half of the roasted garlic paste, the salt, pepper flakes, and fennel. Stir well. Turn off the heat.
3. Heat a grill pan or broiler for your bread. Cut the bread into thick slices. Brush both sides of each slice with olive oil. Toast the bread on your grill pan (or on a cookie sheet under your broiler) for 2-3 minutes, until nicely browned. Flip and toast the other side for an additional 2-3 minutes. Remove from the grill pan.
4. Spread the rest of the garlic paste on the bread. Top each slice of bread with the kale and bean mixture. Sprinkle a little sea salt and smoked paprika on top
5. Enjoy!