Crispy White Beans and Greens

From Super Natural Cooking by Heidi Swanson (who writes 101 Cookbooks).

-Carefully sort through ½ pound of dried cannellini beans (don’t use old beans as they will take forever to cook).

-Rinse, then cover with several inches of water and soak for 8-15 hours.

-Drain the soaked beans, discarding the water.

-Add 2 times the fresh water as you have beans.

-Chop 4 cloves of garlic and add to the beans.

-Bring the beans to a boil, then turn the heat to low and cook for 45-60 minutes until the beans are tender, being careful not to overcook them. Drain beans/fennel/scapes.

-Melt 3 TBS butter or olive oil in the widest skillet you have.

-Add the beans to the hot pan in a single layer, saving extra beans that don’t fit.

-Stir to coat the beans evenly, then let them sit until long enough to brown on one side, about 3-4 minutes, then turn and brown the other side, about 3-4 minutes more.

-“The beans should be golden brown and a bit crunchy on the outside and soft and creamy on the inside.”

-Chop up 1 bunch of kale or beet greens; cut the stems off and then chop the stems into thin pieces.

-Then stack the leaves and then roll them up tightly and thinly slice them.

-Stir the stems and leaves into the beans.

-Add a big pinch of sea salt, then add 3 cloves of finely chopped garlic, 2-3 TBS chopped cilantro.

-Cook until kale starts to wilt.

-Remove from heat and season with more salt and pepper, and drizzle with some good extra virgin olive oil or truffle oil.

-Serve with a wedge of lemon and some freshly grated Parmesan cheese.