Ingredients

1 Cup

a2 Milk™ 3.25% whole milk

1 Tbsp.

Butter

3 Cloves

Chopped garlic plus 1 clove for toast

2 cans

white beans (half of the liquid retained)

2 tsp.

Dried thyme leaves

¼ tsp.

Dried rubbed sage

1

Bay leaf

1/2

Bunch of kale, chopped

Pinch

Ground nutmeg

Coarse salt and pepper, to taste

6- 8 Thick slices

artisan bread

1 Tbsp.

Extra-virgin olive oil

1/4 Cup

Freshly grated manchego (sheep’s milk) cheese

Directions

1. 1. Melt the butter in a medium saucepan over medium heat. Add the chopped garlic and sauté.
2. 2. Once the garlic is soft and beginning to brown, add the white beans with the liquid from one can, milk, herbs and seasonings.
3. 3. Stir the mixture and bring it to a simmer before reducing the heat to low. Continue to cook until thickened, 8 minutes.
4. 4. Add the chopped kale to the pot and place the lid. Cook for 2 minutes more. Season with salt and pepper, to taste.
5. 5. Brush the bread slices with olive oil. Place them on the parchment and sprinkle them with salt. Place them under the broiler for 1-2 minutes, until crisp and golden.
6. 6. Cut the remaining garlic clove in half. When the toast is just out of the oven, rub the surfaces with the garlic and sprinkle them with shredded manchego cheese.
7. 7. Remove the bay leaf from the beans. Place them in a serving dish with toast on the side or spoon the beans over the toast. Drizzle with olive oil and garnish with red pepper flakes. Add more cheese, as desired.