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1
In a large heavy saucepan, heat the oil over medium heat, and gently brown the lardons of salt pork or bacon.
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2
Add the chopped shallots, lower the heat to medium-low and saute the shallots until they are just turning golden.
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3
While the shallots are cooking, bring the chicken stock to a boil in another pan and let it simmer.
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4
Add the rice to the shallots and pork, raise the heat to medium and cook, stirring, until the rice is well coated.
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5
Add one cup of stock to the rice and stir it in -- most of it will be absorbed very quickly.
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6
Add the beans and another cup of stock to the rice, and stir in.
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7
Cook for about 5 minutes, adding another half cup of stock from time to time if necessary.
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8
The rice should always be surrounded by liquid but never swim in the stock.
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9
Stir in the kale with more stock.
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10
Continue cooking, stirring and adding half cups of stock for about 20 minutes in all.
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11
When done, most of the stock will have been used and the rice will be tender but slightly firm to the bite.
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12
Add salt and pepper to taste.
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13
Remove from the heat, and stir in the cheese if desired.
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14
Cover the pan, set aside for 10 to 15 minutes to let the flavors develop, and serve.
