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.