Makes 8 servings

White Bean Purée:

Makes ¾-1 cup

1½ cups cooked white beans (cannellini <white kidney beans>, navy or lima beans, or Rancho Gordo heirloom tepary beans or Mexican alubia blanca beans, or a 15-ounce can Eden Foods beans), drained (Note: 1 cup dry cannellini beans yields 4 cups cooked, or 2 cups drained beans plus 2 cups bean cooking broth)

1 tablespoon olive oil blend (equal parts XVOO and Spectrum walnut oil, a high-heat oil)

1 large clove garlic, pressed

1 teaspoon fresh thyme or rosemary or sage, chopped, or 1/4 teaspoon dried

1/2 teaspoon unrefined sea salt (I prefer Celtic Sea Salt, finely ground)

Bitter Greens:

Makes 3/4 cup dandelion greens

Half a ½-pound bunch broccoli rabe, lacinato kale, mustard, dandelion greens or rainbow chard

1 cup to 1 quart water, less for broccoli rabe, more for the others (optional)

1 teaspoon olive oil blend

1/4 teaspoon unrefined sea salt

1/8 to 1/4 teaspoon dried chili flakes (crushed red pepper)

Crostini:

4 teaspoons olive oil blend

1 large clove garlic, pressed

8 slices whole grain bread, left whole, halved or cut with 3-inch cookie cutters

16 cherry tomatoes, halved

1. To prepare purée, blend ingredients until somewhat smooth. Place a tablespoon of water or bean broth in a small saucepan, then add beans. Heat gently to marry flavors.

2. To prepare greens, discard bottom 1/2-inch of stems and thinly slice rest of stems, leaves and flowers. In a skillet, heat oil and add greens, salt and chili flakes. Cook until tender, about 5 minutes over medium-high heat.

OR to remove their bitter flavor (dandelion or mustard greens) or the oxalic acid (chard,  spinacy, or beet greens), or to tenderize hardy greens (kale), boil first in water to barely cover, about 1 inch, for 3 to 7 minutes, less for spinach, chard, dandelion greens, more for kale. Drain, then sauté greens with oil, salt and chili flakes for several minutes.

3. To prepare crostini, mix oil with garlic and lightly brush on slices of bread. Top with tomatoes. Toast or bake until golden and fragrant, 5 or 10 minutes.

4. Remove tomatoes. To serve, spread warm bean purée on crostini and top with warm greens, then tomatoes.

For 8 servings, per serving:

Calories: 163   Protein: 8gm   Saturated Fat: 0.4gm   Fiber: 6gm   Carbohydrates: 25gm   Fat: 4gm   Cholesterol: 0   Sodium: 235mg

Calories from Protein: 19%     Calories from Fats: 20%     Calories from Carbohydrates: 61%