1 large clove garlic
3 bay leaves
Kosher salt
1 large bunch kale, stems trimmed (about 2 quarts loosely
packed)
Freshly ground black pepper
Extra-virgin olive oil
Sherry vinegar
- Combine the beans, ham, stock, onion, garlic, bay
leaves, and 1 teaspoon salt in a large Dutch oven and
bring to a boil over high heat. Reduce the heat to
medium-low and simmer until the beans are completely
tender, about 45 minutes, adding water as necessary to
keep the beans covered. Remove from the heat, remove
the ham, and set aside. Discard the onion, garlic, and bay
leaves. - When the ham is cool enough to handle, shred the meat
into small pieces and return to the pot; discard the bones.
Add the kale to the pot, bring to a vigorous simmer, and
cook, stirring occasionally, until some beans have broken
down completely, the liquid is reduced to a thick stew-
like consistency, and the kale is completely tender, about
30 minutes. - Season the beans to taste with salt and pepper. Serve in
shallow bowls, drizzling each one with plenty of extra-
virgin olive oil and a sprinkle of sherry vinegar. Serve.
- I know, because I actually measured the soups’ flavors by