Easy white bean salad

I made this in about 10 seconds last night after a run, when I was starving. It's from the new Splendid Kitchen supper book. This made supper and lunch for me, but I would definitely double it if a hungry boy (or girl) is joining you for supper.

one piece or half a piece of whole-grain bread
2 oz parmesan/romano
pepper/salt

1 can white/cannelini beans
2 cloves garlic, crushed and chopped roughly
a small handful of rosemary leaves (about 10?), chopped up
1/8 c olive oil
handful of greens
salt

Food process your bread into breadcrumbs. Toast it at med-high heat in a skillet or saute pan till it's toasty. Set aside in a small bowl and when cool, add the grated parm and some pepper and salt. While it's cooling, put your olive oil in the skillet and set at low heat, let the olive oil calm down a bit before adding your garlic, otherwise it might burn (since your skillet was just med-high). Slowly cook the garlic for a few minutes till it softens, then add your rosemary for a minute, then your beans. Fold in gently so as not to smash them. Heat beans for three minutes, then add a handful of greens and wilt to your liking (if using lettuce, may not be necessary, but it was nice to throw it around in there to get the oil/garlic).

Serve up the beans/greens and top with the breadcrumb/parm, add more salt if you like and some pepper.

The book warns you to only use white beans for this, not tougher kidney/black beans, since the flavors won't be absorbed through their thick skins. Fine by me! This was great.