Risotto With Beans and Kale

• 1 teaspoon olive oil
• 2 ounces salt pork or bacon, cut in lardons
• 1/2 cup chopped shallots
• 5 cups low-fat chicken stock
• 1 cup arborio, carnaroli or baldo rice
• 1/2 cup cooked, drained dried beans or canned beans
• 2 cups slivered kale, firmly packed
• Salt and freshly ground black pepper to taste
• 1/4 cup freshly grated Parmigiano Reggiano, if desired

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

olive oil, salt, shallots, lowfat chicken, arborio, beans, slivered kale, salt, freshly grated parmigiano reggiano

Taken from cooking.nytimes.com/recipes/6026 (may not work)