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

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.