Bruschetta with Olive Oil Crushed White Beans and Wilted Greens

For white beans:
12 ounces cannelini or great northern beans, soaked overnight in cold water
2 cloves of garlic, smashed
1 sprig fresh sage
2 teaspoons salt
1/2 cup extra virgin olive oil

For the gremolata:
1 cup flat leaf parsley leaves
3 cloves of garlic, peeled and chopped
zest of 1 lemon

For wilted greens:
2 bunches of spinach, escarole, kale or broccoli raab washed and roughly chopped
1 clove garlic, minced
2 T extra virgin olive oil
1/2 lemon

For crostini:
1 loaf artisanal bread, sliced 3/4-inch thick
1 clove of garlic, peeled
1/4 cup plus 2 T extra virgin olive oil

Preparing the beans:
Drain and rinse under cold water. Place in a small pot along with the garlic cloves, the sprig of sage and enough cold water to cover. Bring to a boil. Skim off any froth that rises to the surface and turn the heat down to low. Cook at a gentle simmer for about an hour until the beans are tender. Add the salt during the last 10 minutes of cooking.

Preparing the gremolata:
While the beans are cooking, make the gremolata. Finely chop together the parsley, garlic and lemon zest.

Drain the beans, saving the brother, and remove the garlic cloves and sage. Crush the beans with the olve oil, gremolata and enough broth to make the mixture smooth enough to spread, then reserve.

Preparing the greens:
Saute the greens in 2 tablespoons of olive oil with the minced garlic over high heat. Season with a squeeze of lemon.

Preparing the bruschetta:
Toast the bread on both sides under a broiler or on a grill. Gently rub with the clove of garlic and brush with the remaining olive oil.

To Serve:
Cut into serving portions, spread with the crushed white beans and top with the wilted greens.