Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium shallot, finely diced (US: about 1/2 cup diced; Metric: 75g diced)
  • 2 cloves garlic, minced (US: about 2 teaspoons; Metric: 6g)
  • 1 (15-ounce) can cannellini beans, rinsed and drained (US: approx. 425g; Metric: 425g)
  • 1/4 teaspoon red pepper flakes (or more, to taste) (US: approx. 1/2g; Metric: 0.5g)
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil (15 ml)
  • 2 cloves garlic, thinly sliced (US: about 2 teaspoons; Metric: 6g)
  • 5 ounces (approx. 140g) mixed greens (e.g., spinach, kale, chard), roughly chopped
  • 1 tablespoon lemon juice (15 ml)
  • Salt and freshly ground black pepper to taste
  • 2 large eggs (US: Large; Metric: Large, around 50-60g each)
  • 2 teaspoons white vinegar (10 ml)
  • Water
  • Fresh parsley, chopped (Optional)
  • Extra virgin olive oil (Optional)
  • Crusty bread, for serving (Optional)

Instructions:

  1. Sauté garlic in olive oil until fragrant. Add greens and cook until wilted. Finish with lemon juice, salt, and pepper. Set aside.
  2. Sauté shallots and garlic in olive oil until softened. Add cannellini beans and red pepper flakes. Cook, stirring occasionally, until beans are lightly browned and crispy. Season with salt and pepper.
  3. Fill a saucepan with water and add vinegar. Bring to a simmer. Crack each egg into a small bowl, then gently slide it into the simmering water. Cook for 3-4 minutes, or until the whites are set and the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
  4. Divide the garlicky greens between two plates. Top with the crispy white beans and a poached egg. Garnish with fresh parsley and a drizzle of extra virgin olive oil, if desired. Serve immediately with crusty bread.