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White Beans with Kale

1 cup dried Great Northern beans
Fresh kale
2/3 cup olive oil. Use a flavorful oil as opposed to a delicate one.
1 medium onion, diced
2 cloves garlic, crushed

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.


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