White Beans with Kale

Wash the beans then soak them for 6-8 hours or overnight. Simmer gently in the same water until cooked. Set aside. Wash and trim the kale. Young tender leaves can be used intact, but with older leaves it is better to trim out the central rib. Roughly chop the kale into 1-2" pieces. You should have 3-4 quarts of chopped kale. In a large uncovered skillet, slowly cook the onion in the oil until soft (10-15 minutes). Add the garlic and cook for another 5 minutes. Add the kale, stir, and cover the pan. Cook slowly for 30-45 minutes, stirring occasionally, until the kale is almost completely cooked. Drain the beans and add to the kale. Season to taste and cook for another 15 minutes. If the dish seems dry add a small amount of the bean cooking water. Serve over pasta with grated Parmesan. Notes: For variation cook the beans in stock or a flavored broth. Avoid using canned beans if at all possible.