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1
Slice the bread 1/2-inch thick; set aside 1/4 of the slices.
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2
Brush the remaining slices on both sides with olive oil and toast until golden brown on both sides in a broiler or on a grill.
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3
Set aside.
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4
(If bread slices are large, you may want to cut in half crosswise for easier serving.)
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5
Tear the remaining bread slices into small pieces and whirl in a blender or food processor until you have fine bread crumbs.
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6
Pour 3 tablespoons olive oil into a wide frying pan and heat over medium-high heat.
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7
Add half of the minced garlic and stir for a few seconds until the garlic is fragrant.
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8
Add the bread crumbs to the pan with salt, to taste, and cook, stirring often, until toasted and crisp, 5 to 7 minutes.
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9
Set bread crumbs aside.
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10
Wipe out the pan and in it, heat 2 more tablespoons of oil over medium-high heat.
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11
Add the remaining garlic.
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12
Cook, stirring for a few seconds, until the garlic is fragrant, then add the Swiss chard to the pan.
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13
Season the chard with salt to taste, stir a few seconds until wilted, then reduce heat, cover pan, and sweat chard until tender, about 10 minutes.
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14
If after cooking chard is very moist, squeeze out and discard excess water.
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15
Meanwhile, drain the canned beans in a sieve set over a bowl.
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16
Measure out and reserve 1/2 cup of the bean liquid.
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17
Rinse the beans under cold water, then put in the blender or food processor with the zest and juice of the lemon, thyme, the reserved bean liquid, 1/4 cup olive oil, and salt to taste.
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18
Whirl until pureed, taste, and add more salt or lemon juice, if desired.
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19
If made ahead, cover and refrigerate the bean puree and Swiss chard in separate containers; cover and store toasted bread slices and bread crumbs at room temperature.
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20
To serve, spread the bean puree thickly on bread slices, top with a spoonful of greens, then sprinkle with bread crumbs.
