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1
Bring a large pot of water to a boil, salt generously and add kale.
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2
Blanch until tender, 3 to 4 minutes.
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3
Transfer to a bowl of cold water, then drain and squeeze out excess water.
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4
Chop medium-fine or cut in thin strips.
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5
Heat 1 tablespoon of the olive oil over medium heat in a heavy skillet and add minced garlic.
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6
Cook, stirring, until fragrant, about 30 seconds, and add thyme and chopped kale.
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7
Cook, stirring, until kale is nicely seasoned with garlic and oil, about 1 minute.
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8
Season to taste with salt and pepper and transfer to a bowl.
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9
Keep warm.
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10
Heat remaining oil over medium-high heat in the same skillet and add beans and broth.
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11
Stir and mash the beans with the back of a wooden spoon until the mixture is slightly thick but not dry.
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12
Be careful not to overcook as the beans can dry out quickly.
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13
10 minutes should suffice.
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14
Add pepper to taste, stir in sage and remove from the heat.
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15
Lightly toast bread and as soon as you remove it from the toaster rub each slice with the cut clove of garlic and slather on a generous spoonful of beans.
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16
Top beans with kale, drizzle on more olive oil if desired, sprinkle with Parmesan and serve, or heat through for a couple of minutes in a medium oven and serve.
