Missy Robbins' Speedy Kale & White Bean Stew

1. 1

   Remove the leaves from the woody stems of the kale and wash leaves. Save the stems for another use.

2. 2

   Heat a shallow saucepan over medium-low heat. Add the olive oil and garlic to the pan and sweat until aromatic but not browned. Add the chile flakes.

3. 3

   Rip the kale leaves into rough, 2-inch pieces and add to the pan. Lightly sweat until well-coated in the oil and starting to wilt, 3 to 4 minutes.

4. 4

   Add the San Marzano juice and cook the kale until tender, about 10 to 12 minutes. If using passata and the juice is too thick, add a cup of water, which will evaporate as it cooks. The kale will also release a bit of water.

5. 5

   Add the cannellini beans to the kale just to heat them through.

6. 6

   Season with the salt, stir to incorporate, and taste. Add more salt if necessary.

7. 7

   Transfer the kale into a large serving bowl or two soup bowls and top with Parmigiano-Reggiano.

* Per serving · 4 servings · Values may vary.