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Tuscan Kale with White Beans and Garlic

From Farm Where Life is Good

<p>A hearty meal for a cool Fall night, plus you get your iron and vitamins! Serve with a nice, crusty fresh loaf of bread.</p>
Source: Serving up the Harvest by Andrea Chesman (Entered by Lara Rasmussen Anderson)
Serves: 4

1 cup dry cannellini or great Northern beans
6 cups water
1 onion, halved
2 sprigs fresh thyme or 1 TBSP dried
2 bay leaves
1 1/2 lb kale, stems removed, leaves chopped (~16 cups)
3 Tbsp olive oil
4 large garlic cloves, very thinly sliced
1/2 cayenne pepper, minced (or ¼ tsp dried red pepper flakes)

Step by Step Instructions
  1. Soak beans in water (to cover) overnight. Drain.
  2. In large pot or Dutch oven, combine beans, water, onion, thyme and bay leaves. Cover and bring to boil. Reduce to simmer, partially covered, and cook until beans are tender, approximately 1 ½ hours.
  3. Remove and discard onion, thyme sprigs and bay leaves.
  4. Return to boil and add kale and salt/pepper to taste. Reduce to simmer, stirring down the kale every few minutes until kale is tender, approximately 10 min.
  5. Meanwhile, sauté garlic and pepper in oil on low heat until tender. Pour over beans/kale, stir and serve.