- One large bunch of kale (curly or Russian), washed, cut out the stems and cut leaves in medium to large pieces
- 2 cups of cooked or canned white beans
- 1-2 tablespoons of red pepper flakes or finely diced red chile, to taste
- 1 small red onion, finely diced
- 2 cloves of garlic, chopped
- Stock, bean cooking liquid or white wine for deglazing, as needed
- Extra virgin olive oil, as needed
- Sherry vinegar, as needed
- Your favorite hard cheese (pecorino or parmesan work well), grated, to taste
- Salt and pepper, to taste
- Warm a few tablespoons of olive oil in a medium-size pan or Dutch oven.
- Sauté the onions, garlic and red pepper flakes over medium high heat until softened, a few minutes.
- Add beans and stir to combine. (I like the beans to start to get a little caramelized; leave on as long as you like.)
- Deglaze pan with liquid of choice (stock, water, white wine).
- Add greens, stir to combine, and add another half-inch or so of liquid of choice, season to taste with salt and pepper, and cover for 5-7 minutes
- Check on the greens, add more liquid if you like the dish more loose (I don't like this dish too liquidy or greens that completely lose shape; I like them to have a light sauce but not be swimming in liquid); add a few splashes of vinegar, recover and let cook for a few more minutes or to your deserved level of doneness.
- Adjust seasonings; complete the dish by adding a good dusting (or blizzard) of your favorite cheese.
- Serve immediately with a hunk of crusty bread.