Tomato-Marinated Greens and Beans Toast

By Kay Chun

Updated Aug. 13, 2020

Tomato-Marinated Greens and Beans Toast
Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.
Total Time
40 minutes
Rating
4(567)
Comments
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This fresh, no-cook dish makes the most out of tomatoes by grating the flesh, which preserves all of the sweet juices and raw pulp. The natural acidity in the tomato juice, combined with capers and vinegar, create a piquant sauce that tenderizes and subdues sturdy greens. Earthy Swiss chard is used here, but other leafy greens like lacinato kale would work, as would spicy mustard greens. The lentils add a meaty bite, but red kidney beans or chickpeas would also work. Refrigerate leftovers and serve over eggs, tossed with warm pasta or as a sauce for roasted chicken or fish.

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Ingredients

Yield:4 servings
  • 1pound ripe heirloom or beefsteak tomatoes (about 2 large tomatoes), halved crosswise
  • ¼cup extra-virgin olive oil, plus more for serving
  • 2tablespoons drained capers, plus 1 tablespoon caper brine
  • 2tablespoons minced shallot
  • 2tablespoons distilled white vinegar
  • 2teaspoons kosher salt
  • 1teaspoon black pepper
  • ⅛teaspoon grated garlic
  • 4ounces Swiss chard, stems separated and thinly sliced, leaves stacked and cut into ¼-inch-thick ribbons
  • 8ounces cherry or grape tomatoes, halved
  • 1(14-ounce) can lentils, rinsed and drained
  • 4thick toast slices
  • Freshly grated Parmesan, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

352 calories; 16 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 41 grams carbohydrates; 12 grams dietary fiber; 8 grams sugars; 15 grams protein; 743 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Working over a large bowl, grate flesh side tomatoes on the large holes of a box grater until all that’s left is the tomato skin; discard skin. (You should have about 1½ cups juice and pulp.) Stir in oil, capers and caper brine, shallot, vinegar, salt, pepper, garlic and ¼ cup cold water. Add Swiss chard and cherry tomatoes and mix well. Let stand for 30 minutes, stirring occasionally.

  2. Step 2

    Stir lentils into tomato-marinated greens and mix well. Spoon mixture over toast. Drizzle with oil, top with cheese and serve immediately.

Ratings

4 out of 5
567 user ratings
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Comments

nanu

Canned lentils? Seriously? They cook up faster than the rest of the recipe comes together, and will give better texture and flavor. Then, any extras and their broth, plus a few “toss-ins” for interest, and you’ve got a nearly instant lentil soup! It’s two, two, two meals in one!

Esu Anahata

One other note: as the sauce was already plenty watery and since it was going to go on toast, I did not add the 1/4 cup and didn't miss it at all.

Esu Anahata

Quite delicious. I came to NYT Cooking today to see what to do with all my fresh garden tomatoes (made killer tomato sauce with 10 lbs of roma tomatoes from this recipe: https://approvedpromo.info/recipes/1017650-quick-fresh-tomato-sauce%3C/a%3E see my modifications... now what to do with these brandywines and cherry tomatoes...). This recipe was featured (love that) and I'm down 4 anything with capers, so wtf. I used kale & garbanzos. Only comment- too much salt. Start w 1tsp and add more if desired.

Lucy

This was so easy and good!! Wanted something refreshing and filling, and this did the trick. Really delicious flavors. I use garbanzo because that’s what I had on hand and for the greens I used rainbow chard. Yum!!

Susan Dent

This recipe is quite tasty. I substituted apple cider vinegar and a mix of spinach kale and beet greens and served it over polenta. I love the capers

Grandmadoc

Did a kitchen dance when I saw this recipe! January Colorado. No decent fresh tomatoes. However, as “a pint is a pound the world around” I used a pint of home canned tomatoes. Lots of sweet onion so they can pickle in the mixture. Put it in a quart jar in layers. Stirred with a spatula handle. Heaven! Considering sun dried tomatoes next time. And vinegar is sherry vinegar. Oh yes!

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