White Bean Kale on Toast with Herbes de Provence
Ingredients
- 1 cup plus 1 tablespoon extra-virgin olive oil, divided (plus more for serving)
- 1 tablespoon unsalted butter
- 1/2 medium shallot, finely chopped
- 4 cloves garlic, thinly sliced
- 1 pinch kosher salt, plus more to taste
- 3/4 teaspoon The Spice Hunter Herbes de Provence
- 2 tablespoons white wine
- 1 (15-ounce) can white beans (such as cannellini beans or Great Northern) drained and rinsed
- Lemon zest from 1/4 lemon
- 2 slices of sourdough bread, 1 1/2-inch thick
- 1 cup tightly packed lacinato kale, chopped into bite-size strips
- 2 lemon wedges, for serving
- 2 pinches flaky salt, for serving
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