1 1/2 bunches dinosaur kale, stemmed and chopped into bite-sized pieces
1/2 cup white wine
8 cups mushroom or vegetable stock
450 grams canned canary beans (or, alternatively, any variety of white beans), rinsed
2 tablespoons balsamic vinegar
Salt, to taste
Black pepper, to taste
200 grams Pecorino Romano (or alternatively, for a more mild flavor, gruyere), grated, for garnish
Instructions
In a large pan over low-medium heat, add extra virgin olive oil. Once warm, add garlic and cook until fragrant and softened but not browned. Add kale and cook until softened, stirring as you go, about 10 minutes. Increase the heat to high, add white wine, and cook until reduced by half. Add stock, reduce heat to a steady simmer, and cook for 30 minutes. Add beans and remove from heat. Add balsamic vinegar, salt, and black pepper. Stir, and taste and adjust as needed. Transfer to serving bowls and top with grated cheese and extra black pepper.