May Theme: Cooking with Beans (heidi)

Kale with White Beans and Garlic

1 cup dried cannellini (white kidney beans) or great northern beans
6 cups water or broth
1 onion - chopped fine
1 1/2 lbs kale - stems removed and chopped
salt and pepper
1/2 cup EVOO (extra virgin olive oil)
8 large garlic cloves - sliced
1/2 teaspoon hot red pepper flakes (optional)

Cook beans in crockpot with broth and onion on high for 6 hours or on low for 10-12 hours.

Pour beans from crockpot to a large pot on stove, heat until boiling. Add chopped kale (remember to remove stems) and salt and pepper to taste. Simmer, stirring down every few mins, until the kale is tender, about 10 mins.

Meanwhile heat the EVOO in a small heavy sauce pan over low heat. Add garlic and cook until tender, stir so it does not burn. Mash the garlic with a fork and add hot pepper flakes. Pour this over the beans and kale and serve hot.

*** Serve this dish with plenty of bread to sop up the delicious juices ***