Last weekend, we received about 10 different kinds of greens from Everblossom Farm, so when I was looking for a way to reuse the Jacob's Cattle Beans, the obvious answer was to cook them with greens. I used two big bunches of kale and went in a Mediterranean direction - added some stock, smoke chili salt, and parmesan to flavor the bean liquor. I served it on rice with a squeeze of lemon, dash of parmesan, splash of olive oil, and grind of black pepper.
We both agreed: delicious!
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