Mark Bittman's Kale Sandwiches With Avocado

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4 tablespoons olive oil, divided

1/4 cup balsamic vinegar

2 tablespoons Dijon mustard

1/2 teaspoon dried thyme or tarragon

1 lb kale, stems and center ribs discarded

1 cup canned fava, garbanzo or cannellini beans, drained and rinsed

1 garlic clove

1/4 cup grated Parmesan

8 slices whole-grain bread

1 ripe avocado, sliced

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