The kale-bean mix will be enough for about a whole loaf of pumpernickel. My husband and I eat it for breakfast for several days.

4 veggie bullion cubes or equivalent
2 cups water
1 medium sweet yellow onion, chopped
~20oz baby kale
4 cans navy beans, rinsed
pumpernickel bread

4 veggie bullion cubes or equivalent 2 cup s water 1 medium sweet yellow onion, chopped 4 can s navy beans, rinsed

Preheat oven to 350 and place desired amount of pumpernickel bread on greased baking sheet.

Bring water, bullion, and chopped onion to a boil. Note that the broth will be double strength.

Add kale in batches allowing each batch to cook down a little before adding more. Mix while adding with broth. Add beans intermittently with kale.

Turn eye down to medium, cover and cook for 2-3 minutes or until kale is of desired consistency.

Remove from heat.

Use noodle strainer spoon or equivalent to spread generous helpings of kale-bean mix over pumpernickel bread.

Put bread with kale-bean topping in the oven for 3-5 minutes to toast the bread.

Serve immediately.