Spicy white bean puree toast with garlic greens

Remove the tough center stem from the Swiss chard and tear the leaves into small pieces.

Heat a pan over medium heat; sweat the garlic in about two thirds of the olive oil until fragrant, then add chili flakes.

Add the drained cooked white beans and heat on medium for two to three minutes so they puree better; add rosemary and sage.

Puree the beans in a food processor with olive oil, adding vegetable stock half a tablespoon to a tablespoon at a time to thin; scrape down the sides once and season with salt. Can be made ahead; serve lukewarm.

Cook the greens all at once in salted boiling water for one to two minutes, until it comes back to a boil; drain and rinse in cold water.

Cook the greens in the remaining olive oil with garlic, salt and pepper.

Toast the bread in a pan on both sides (or in an oven or under a broiler).

Spread a thick layer of bean puree on the toast, top with a generous amount of garlic greens in the middle and drizzle generously with olive oil.