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kevindenney
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Heat your oil and butter in a pan over medium heat. I suggest rubbing the bread around in it on both sides to ensure a nice coating. Then, just let the bread get nice and toasty! Allow it to sit, relatively undisturbed, for about 2-3 minutes per side depending on how hot your stove gets.
Once the bread is toasted to your definition of perfection, remove it from the pan. Tip the white wine in, scraping up any bits of toasty fond that might be left over. Once it comes to a simmer, throw in your garlic and red pepper flakes to infuse the liquid, cooking for about a minute.
Toss in the drained can of beans and give the mix a good stir. Allow to cook until the beans are heated through, about 2 minutes.
Grab a few handfuls of greens and add them to the pan with a 3-5 finger pinch of salt. I like knowing that I ate roughly a salad's worth per serving, so I use about ½ of a clamshell. Cook until the greens are just wilted but still nice and bright. Switch off the heat and season with any salt and pepper as needed.
Lay your toast down on a plate or pasta bowl. Scoop roughly half of the mix over the bread, being sure to get some of the yummy liquid. Grate a bit of parmesan over the top and dig in! Bonus points if you treat yourself to a tasty beverage and turn off the screen while you enjoy.