This makes a perfectly balanced--and perfectly delicious--meal.
Preheat oven or toaster oven to 400°F. Cut off tough kale stem ends. Cut leaves (including stems) cross-wise in shreds.
2) Heat beans over low heat in a medium saucepan; season to taste with salt. Meanwhile, fill a medium saucepan with cold water; bring to a boil. Cook kale, reducing heat if it becomes too fierce, until stems are tender, about 5 minutes. Drain; season with salt.
3) Toast bread until crisp but not browned. While still warm, rub both sides with garlic clove halves.
4) To serve: Place toasted bread on plates. Ladle beans and a little of the cooking liquid on top. Spread seasoned kale over each slice. Season with pepper and drizzle generously with olive oil; pass a small pitcher of olive oil at the table for diners to add more if they like.