Braised Kale with White Beans and Tomato

Ingredients

  • 1 pound dried navy beans

  • 2 large cloves garlic

  • 1 1/2 teaspoons dried oregano

  • scant 1/4 teaspoon red pepper flakes

  • 1 bay leaf

  • 1 15 ounce can diced tomatoes

  • 1 1/2 teaspoons kosher salt

  • 1 1/2 tablespoons duck fat can substitute olive oil or butter

  • 2 cups finely chopped kale tough stems removed

Garnish:

  • parmesan cheese freshly grated

Instructions

Sort through the beans, discarding any pebbles or stones that may have inadvertently gotten through the sorting process. Cover with one inch of water, cover with a lid and let rest 8 hours or overnight.

Drain the water and rinse the beans. Add the beans back to the pot and cover with another inch of water. Bring to a boil, reduce heat to simmer, cover the pot and cook until the beans become tender, about 1 1/2-2 hours. There should still be about 1/4" of water covering the beans. If not, add more water until they're just barely covered.

Stir in the diced garlic, oregano, red pepper flakes, bay leaf and tomatoes. Braise for 10-15 minutes, until the flavors start to meld.

Add the duck fat and kale. Stir to combine and braise another 5 minutes or so, just until the kale is tender. Serve with parmesan cheese.

Recipe from garlicandzest