Greens and Beans on Toast | Oregonian Recipes

Ingredients

• 3 cups water
• 12 cups torn kale leaves (about 1 bunch)
• 1 tablespoon olive oil
• 1 1/2 cups finely chopped onion
• 1/2 teaspoon dried oregano
• 1 cup diced seeded plum tomatoes
• 1/8 teaspoon salt
• 1/8 teaspoon crushed red pepper flakes
• 2 cloves garlic, minced
• 1 16-ounce can cannellini beans or other white beans, rinsed and drained
• 1 clove garlic, halved
• 4 3/4-inch-thick slices country or peasant bread, toasted
• 3/4 cup (3 ounces) grated fresh parmesan cheese (divided)