Tuscan-style Beans and Greens

Method5 steps · about 25 min

1. 1

   Step 1: Wash the kale, remove its tough central stems and chop the leaves into bite-sized pieces. Drain and rinse the two14ounce cans of beans, or measure the exclusive3cup already-cooked white-bean substitute. Set the kale and prepared beans aside separately.

   Uses 1 bunch lacinato kale · 2 labelled14oz cans cannellini beans OR3cups already-cooked white beans

   
2. 2

   Step 2: Warm3tablespoons cooking oil in a Dutch oven over medium heat. Sauté the onion (1 small) about3minutes until translucent and fragrant, without browning. Stir in the sliced garlic (3), optional chili flakes and sage (2 sprigs) for30seconds.

   Uses 3 tbsp extra virgin olive oil · 1 small onion · 3 garlic cloves · ¼ tsp red pepper flakes, optional · 2 sprigs fresh sage, about6leaves

   
3. 3

   Step 3: Toss the prepared kale leaves from step1 into the aromatic base from step2. Cook2–3minutes until beginning to wilt and add about½teaspoon kosher salt.

   Uses same entire bunch with tough stems removed · same complete aromatic base · about½tsp kosher salt

   
4. 4

   Step 4: Stir the drained cooked beans from step1 into the wilted kale. Add all4cups of the chosen stock or broth. Bring to a simmer, lower to medium-low and cover partly. Simmer about5–7minutes, stirring once or twice, until the kale is tender and the beans are hot.

   Warm beans and tenderize kale · 7 minUses same complete two-can OR3cup cooked-bean supply · same complete seasoned kale base · 4 cups chicken stock OR same volume vegetable broth

   
5. 5

   Step 5: Remove from the heat, discard woody sage stems and season with black pepper to taste. Ladle the beans, kale and broth into four shallow bowls, then finish with the chosen grated cheese and separately listed olive-oil drizzle.

   Uses same complete simmered bean dish · freshly ground black pepper to taste · grated Pecorino Toscano OR Parmigiano-Reggiano to serve · extra olive oil drizzle to finish