1 can white beans (Northern, Cannelini, etc.), rinsed and drained
2 cloves garlic, minced, divided
½ cup sun-dried tomatoes, packed in oil, or soaked in hot water if dried, chopped fine
½ cup plain yogurt
4 cups assorted greens
¼ teaspoon hot red pepper flakes or more to taste
Salt and pepper
8 slices whole grain bread
Olive oil cooking spray
Place beans in a food processor with 1 clove minced garlic and process, adding water one tablespoon at a time as necessary to get a smooth purée. Chop the sun-dried tomatoes and stir into the bean purée, with the yogurt and 2 teaspoons olive oil.
Heat 2 teaspoons olive oil in a large skillet over medium-low heat. Add remaining minced garlic and the red pepper flakes and stir briefly. Sauté the greens in the olive oil, adding them by handfuls and stirring them down as they wilt. Add ¼ cup of water if the greens seem dry. Cover the skillet and let them cook slowly over low heat for 5 to 15 minutes, (depending on the type of greens) until wilted and tender but still green. Add salt and pepper to taste.
To assemble the crostini, spray the whole grain bread lightly on both sides with olive oil cooking spray; toast or grill until lightly browned. Spread the bread slices with white bean purée and top each with the cooked greens.
Adapted from “Eat More, Weigh Less” by Dean Ornish.