This easy side dish is so satisfying, and it goes wonderfully with everything from roasted chicken to grilled fish.
This recipe is courtesy of Giada de Laurentiis.
In a Dutch oven, combine the white beans, water, sage, garlic cloves, and 2 tablespoons olive oil. Place over medium high heat and bring to a boil. Once boiling, reduce the heat to medium low so it simmers gently. Partially cover the pot with a lid and simmer for 1 hour and 20 minutes, stirring occasionally. The beans should be just tender when cooked.
Add the kale, salt, and red pepper flakes to the beans and stir to combine. Cover the pan and simmer for an additional 15 minutes or until the kale is wilted and tender. Stir in the remaining olive oil and cheese to finish.