Cannellini Beans With Kale

• 1 1/2 cups (10 to 11 ounces) dried cannellini (white kidney beans)
• 1 cup chopped onion
• 3 garlic cloves, peeled
• 1 Turkish bay leaf
• 1 teaspoon dried sage
• 1 teaspoon salt
• 4 cups (packed) coarsely chopped stemmed lacinato kale
• 6 tablespoons extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• Dried crushed red pepper
• Ingredient info:
• (Tuscan) kale is flatter and more tender than curly kale.

1. Place beans in pot with enough cold water to cover by 3 inches. Bring to boil. Continue to boil 1 minute. Remove from heat. Cover; let stand 1 hour. Drain beans; return to pot. Add 8 cups water, onion, garlic, bay leaf, and sage; bring to boil. Reduce heat; cover and simmer until beans are tender, 1 to 11/2 hours. Stir in salt. Add kale; cook 4 minutes.
2. Drain beans and kale; place in large bowl. (Cover and chill liquid for soup.) Add oil, lemon juice, and red pepper to taste; toss. Season with salt and black pepper.

onion, garlic, turkish, sage, salt, lacinato kale, extravirgin olive oil, lemon juice, red pepper, flatter

Taken from www.epicurious.com/recipes/food/views/cannellini-beans-with-kale-361670 (may not work)