1bunch cavolo neroblack kale, the leaves stripped from the stems and slivered
1small Savoy or Napa cabbagequartered, cored, and chopped
2plump garlic clovesminced or pounded with a pinch salt
2tablespoonsolive oilplus extra to finish
Chop all the vegetables. Rinse the leeks, kale, and cabbage, but don’t dry them.
Warm 2 TBSP of the oil in a heavy wide skillet. Add the onion and leeks and cook over medium-low heat until the onion is soft but not browned, about 12 minutes. Add the kale, cabbage, garlic, parsley, and 2 tsp salt. Cook with the heat on low and the pan covered until the vegetables are soft and the volume greatly reduced, about 30 minutes.
Add the beans, along with juice in can. Simmer until the greens are completely tender. Taste for salt and season with pepper.
Calories 167, Total Fat 4 g, Sat. Fat 1 g, Sodium 237 mg, Tot. Carb. 27 g, Protein 7 g, Sugar 5 g