Beans and Greens

Ingredients

• 1 1/8 lbcanned cannellini beans, two 400 g cans, drained and rinsed
• 10 1/2 ozkale, stems stripped, leaves torn
• 4 clovegarlic, thinly sliced
• 1/3 cupolive oil
• 1/2 tspred pepper flakes
• 1 tspsea salt, or to taste

Method

1. 1

   Warm 4 tablespoons of the olive oil with the sliced garlic and the red pepper flakes in a wide, deep pan over a low heat. Cook for 3 minutes until the garlic is soft and barely colored.

2. 2

   Add the torn kale with a pinch of the salt and 100 ml of water. Cover and cook for 6 to 8 minutes, stirring once, until the leaves are properly tender rather than merely wilted.

3. 3

   Tip in the drained beans with another 100 ml of water and the rest of the salt. Simmer for 5 minutes, then crush about a quarter of the beans against the side of the pan with a wooden spoon so the liquid thickens into a loose sauce.

4. 4

   Take the pan off the heat, taste for salt, and pour over the last tablespoon of olive oil. Serve in bowls, on toast, or with a spoon straight from the pan.