Beans and Greens a/k/a Cannellini Beans & Kale

This was a wonderful comfort food meal incorporating Kale: The Wonder Food!

1 lb. Great Northern or Cannellini Beans
1/2 onion, chopped
4 garlic cloves, chopped
1 Bay Leaf

4 fresh sage leaves, chopped

1 1/2 oz. Prosciutto, chopped

1/2 bunch Kale, coarsely chopped

Juice of 1/2 lime
1/4 t. cayenne pepper
6 T. olive oil
salt and pepper to taste
Sprinkle of Parmesan cheese

Soak the beans overnight in cold water. Drain and rinse the beans and put in a large Dutch oven and cover again with cold water. Over medium high heat, bring to a boil and then reduce heat to a simmer. Cover and let cook until beans are tender, 1 - 2 hours. Add salt to taste and then add the chopped kale. Cook for 15 - 20 minutes.

Add olive oil to an iron skillet and over medium heat add Prosciutto and let brown and remove from skillet and drain.

Put in the Onion and Garlic and cook until tender. Add Prosciutto back to the skillet and add the Cayenne, Sage, and Lime Juice.

Now add the Prosciutto back into the bean pot and reheat, then plate. Drizzle with Olive Oil and sprinkle with Parmesan cheese.

Serve with a thick slice of Grilled Rosemary Bread and a glass of nice Red Wine.