Steam the greens for 5 minutes and drain well. Add to a small blender (I used a cup blender) with the olive oil, lemon zest and juice, garlic and herbs. Blend until mostly smooth. Add the water 1 tbsp at a time as needed until it comes together as a smooth-ish green paste. Season with salt and pepper to taste.
Drain the beans and season well with salt and pepper. Mix with the kale pesto.
Roughly chop the sun dried tomatoes and mix through the beans.
Make the toast, spread each slice with harissa, top with the beans and enjoy!