1 1/2 c. dried red kidney beans, soaked overnight
2 bay leaves
1/2 tsp. thyme leaves
1 1/2 tsp. sea salt
1 white onion, finely diced
1 large bunch kale (any variety or collards)
2 Tbs. olive oil, plus extra to finish
3/4 c. chopped cilantro, divided
3 oz. feta cheese, crumbled

Drain the beans, cover with plenty of water, and bring to a boil. Remove scum from surface, then add herbs, salt, and all but 1/2 c. of the onion. Lower the heat and simmer until tender, about 1 1/2 hours. Slice the kale leaves from their stems with a knife. Chop coarsely into bite-size pieces and rinse well. Bring a few quarts water to a boil; add salt and the kale. Simmer until tender, 5-7 minutes, and then pour into a colander to drain. Heat the oil in a skillet. Add the remaining 1/2 cup onion and 1/2 cup cilantro. Cook over medium heat until the onion softens, about 10 minutes. Then add the kale and beans with enough of the cooking liquid for plenty of sauce. Simmer together for at least 10 minutes; then serve garnished with crumbled feta and the remaining cilantro. Serves 4.

(from Local Flavors, by Deborah Madison)

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