Cannellini beans work very well with kale, and in this gentle recipe they combine to form a warm and satisfying dish.
4 cups cannellini beans, dry
2 package dino kale
2 tsp olive oil
juice from 1 lemon
1 tsp salt
handful sage leaves
1 tsp herbs de provence
Soak beans in water (for hours if possible; if not, soak briefly in boiling water).
Tear kale leaves into little pieces, getting stems out of the way. Add 1 tsp olive oil, lemon juice, salt, and massage leaves until tender, dark green, and not bitter anymore. Set aside.
Meanwhile, drain beans, add fresh water to cover them, and cook until tender.
Mix beans with kale, sprinkling sage and herbs de provence on dish.