Step 1

Place your Dutch oven, braiser, or skillet over medium high heat. Brush both sides of your bread slices with the garlic oil. Toast in the hot pan for about 1 1/2 minutes on each side, or until golden brown with some charred bits. Remove to a plate.

Step 2

Return the pan to medium high heat and add in the cut up bacon strips. Fry, stirring frequently, until the bacon is beginning to crisp and has rendered at least 1 1/2 tablespoons of fat, about 4 minutes.

Step 3

Stir in the onions (and chopped greens stems, if using). Fry for about 4 more minutes, or until the onions are translucent, tender, and starting to turn golden.

Step 4

Add in the sliced garlic, smoked paprika, crushed red pepper flakes, kosher salt, black pepper, and dried thyme. Stir for 1 minute, or until fragrant.

Step 5

Add about 1/3 of the greens and use tongs or two wooden spoons to toss with the hot onion and bacon mixture until the greens wilt, turn bright, and shrink a bit. (If you're starting with dry greens, see Cook's Notes). Repeat this until all of the greens are incorporated into the pan.

Step 6

Add the chicken stock and vinegar, stir, and bring to a simmer. Simmer until the greens and stems reach your desired level of tenderness; for us, that's about 5 minutes.

Step 7

Finally, add the drained and rinsed beans to the mixture and toss. Continue cooking just until the beans are heated through.

Step 8

Place one piece of garlic toast in a bowl, top with a generous scoop of beans, greens, and broth. If desired, top each serving with a fried egg and a dusting of smoked paprika.