Tomatoey Parmesan Beans

In a large saucepan, melt the butter over medium heat. Chop the top off the head of garlic so that all the cloves are exposed and discard any of the peels that are about to fall off (but in general you want the head to stay together). Add the garlic to the pan cut side down and cook for 1 to 2 minutes, until browned around the edges. Stir in the tomatoes, beans, stock, Parmesan rind, bay leaf, a couple of good pinches of salt, and a bunch of black pepper. (If using whole peeled tomatoes, break them up a little with your spoon.) Bring to a boil, reduce to a simmer, cover, and cook until the garlic cloves are smooshy, about 30 minutes, or longer if you have the patience, stirring occasionally. Stir in the greens a few minutes before you plan on serving and let wilt. Taste and add more salt and pepper as needed.

Retrieve the garlic head, scoop out the softened cloves with a knife (or carefully smoosh with your fingers since it will be hot), and spread some on your crusty toast. Ladle the beans into bowls (avoiding the bay leaf), finish with a drizzle of olive oil, black pepper, a little flaky salt, and a storm of Parmesan and serve with the garlicky toast. Bring the Parmesan to the table to add more as you eat—this is crucial.