Mix water and veggie broth powder. Bring to a boil. Chop kale and add to seasoned water; steam 5-10 minutes or to desired finish. Add vinegar. Meanwhile, heat beans; add to kale and mix gently.

To toast cornbread, cut squares horizontally into 2-3 slices. Butter each slice and broil until golden brown. If desired, turn slices over, butter and broil.