White Beans and Tuscan Kale
Beans are a pantry staple in most Italian homes, a versatile and filling ingredient Italians rely on the way Americans use potatoes— or even pasta. They’re simple, easy to dress up or down, and a cost-effective way to round out a meal. This takes a while to cook, but it’s almost all hands-off time, and because it makes a large batch, you can serve it for several meals throughout the week.
Rinse and sort beans, removing any that are dried or shriveled.
In a medium Dutch oven over medium-high heat, combine beans, water, sage, garlic, and 2 tablespoons olive oil. Bring to a boil, then reduce heat to medium-low to maintain a gentle simmer. Partially cover and simmer, stirring occasionally, until beans are just tender, about 1 hour and 20 minutes. Add more water during cooking if necessary to maintain a soupy consistency.
Remove and discard garlic cloves and sage sprig. Add kale, salt, and red pepper flakes to beans, and stir to combine. Cover and simmer until kale is wilted and tender, about 15 minutes.
Stir in 1/2 cup oil and grated Parmigiano-Reggiano to finish.