White Beans and Kale

Trim the tough stems from the kale and roughly chop the leaves into bite-sized pieces, then rinse and set aside.

Peel and mince the garlic cloves finely. Peel and dice the onion into small pieces.

Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat until shimmering.

Add the diced onion and sauté, stirring occasionally, until softened and translucent, about 4–5 minutes.

Add the minced garlic and cook, stirring constantly, for 1 minute until fragrant.

Add the chopped kale in batches, stirring to wilt each addition into the pot.

Pour in the cooked white beans along with their liquid (or add a splash of water if using canned beans) and bring to a gentle simmer.

Simmer the beans and kale together for 8–10 minutes, allowing the flavors to meld and the kale to become tender.

Squeeze fresh lemon juice to taste into the pot and season with salt and red pepper flakes according to preference, stirring gently to combine.

Taste and adjust seasoning as needed, then serve warm, drizzled with a small amount of good-quality olive oil if desired.