12 sm. to med. kale leaves2 Tbsp. extra virgin olive oil 1 clove garlic, peeled and thickly sliced ½ c. cooking liquor from the beans 1½ c. cooked white beans 3 cloves cooked garlic, peeled and halved (cook them with the beans) Salt Freshly ground black pepper

Remove the center rib from each leaf, and if the leaves are long, tear each into 4- or 5-inch lengths. Wash and pat dry. In a skillet, heat the olive oil. Gradually add the leaves, and cook, stirring, until they wilt and sizzle in the hot oil, 2 minutes. Reduce the heat. Add the garlic, cover and cook until the leaves are tender, about 10 minutes. Add the bean broth by the tablespoon, as needed, to keep the leaves from drying out. Push the leaves to one side in the skillet. Add the beans, salt, pepper, cooked garlic halves, and enough bean liquor to keep the dish juicy. Cover and simmer for 5 minutes. Serve warm with a drizzle of olive oil and freshly-ground black pepper.

origins of this recipe are unknown. found in Eatwell Farm's recipe files.