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White Bean and Roasted Garlic Tartines with Wilted Greens

This Recipe for White Bean and Roasted Garlic Tartines with Wilted Greens brings a variety of textures and flavours to the dinner table.
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Course Snack
Servings 3


For the white bean and roasted garlic dip:

  • 1 large garlic head / 70 g, top sliced off
  • 1 ½ cups cooked white beans (canned is fine)
  • ¼ teaspoon salt
  • ½ teaspoon dried thyme
  • ¼ teaspoon black pepper
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil

For the wilted greens:

  • 250 g spinach or Japanese greens or, as I used, a mixture of both in equal parts
  • 1 big garlic clove, minced
  • 2 teaspoons olive oil
  • 1 pinch red pepper flakes
  • salt to taste
  • lots of freshly grated nutmeg
  • 4 to 6 slices of a good, whole grain bread


  • Pre-heat the oven to 180º.
  • Grab a piece of aluminium foil (15 by 15 centimetres is more than enough) and add a drizzle of olive oil over it. Place the garlic head, cut side down, over the foil and add a pinch or two of salt. Wrap the foil around the garlic head and put it in the oven, in the middle rack. Roast for 30 to 40minutes.
  • In the bowl of a food processor, combine the white beans, salt, dried thyme, black pepper, lemon juice and olive oil. Squeeze the roasted garlic cloves out of their skins and add them to the bowl. Process everything until very smooth.
  • In a cast iron pan over medium heat, add the garlic, olive oil and red pepper flakes and fry for no longer than 30 seconds. Add the greensand gently stir everything together so that the greens get evenly wilted. Cook the greens no longer than 2 minutes and, at the very last moment, add freshly grated nutmeg.
  • In a separate pan, toast the slices of bread.
  • Spread a layer of the bean mixture over the bread slices and add the greens on top. Drizzle a bit more olive oil over each toast, if desired, and eat immediately.
Keyword White Bean and Roasted Garlic Tartines with Wilted Greens Recipe