White Beans and Tuscan Kale

By Leite's Culinaria

Ingredients

2 cups dry white beans (such as cannellini or Great Northern)
6 cups filtered water (plus more as needed)
1 fresh sage sprig
4 garlic cloves (smashed and peeled)
1/2 cup plus 2 tablespoons extra-virgin olive oil
1 small bunch Tuscan kale (large ribs and stems removed and leaves coarsely chopped)
1 3/4 teaspoons kosher salt
1/2 teaspoon crushed red pepper flakes
1/2 cup freshly grated Parmigiano-Reggiano

Prep Time20mins
Cook Time80mins
Servings6

Instructions

Rinse and sort beans, removing any that are dried or shriveled.

In a medium Dutch oven over medium-high heat, combine beans, water, sage, garlic, and 2 tablespoons olive oil. Bring to a boil, then reduce heat to medium-low to maintain a gentle simmer. Partially cover and simmer, stirring occasionally, until beans are just tender, about 1 hour and 20 minutes. Add more water during cooking if necessary to maintain a soupy consistency.

Remove and discard garlic cloves and sage sprig. Add kale, salt, and red pepper flakes to beans, and stir to combine. Cover and simmer until kale is wilted and tender, about 15 minutes.

Stir in 1/2 cup oil and grated Parmigiano-Reggiano to finish.