• 1 bunch kale - stemmed and washed in 2 changes of water
• 3 Tbsp olive oil - divided
• 1 onion - chopped
• 4 carrots - peeled and chopped
• 2 celery ribs - chopped
• 4 garlic cloves - minced
• 1 lb. dried beans (preferably lima) - soaked for at least 4 hr and drained
• 1 6 oz can tomato paste - dissolved in 1 cup water
• 3 cups water or broth
• bouquet garni - 4 parsley sprigs + 2 thyme sprigs + bay leaf
• 1 tsp herbes de Provence
• salt
• ground pepper - generous amount
• 1 cup bread crumbs

1. Preheat oven to 225 deg. Bring a large pot of water to a boil, salt generously and add the kale. Blanch for 2 min., then transfer to a bowl of ice water. Drain, squeeze out water and cut into ribbons. Set aside. The blanching extracts some of the bitterness and is optional.
2. Heat 2 Tbap of oil in large ovenproof casserole. Add the onion, carrots and celery. Cook, stirring often, until the onion is tender, about 5 min. Add the garlic and cook, stirring, until fragrant, 30 sec to 1 min.
3. Add the dissolved tomato paste and heat to simmer. Add the drained beans, additional water or broth, bouquet garni, herbes de Provence and salt and pepper. Stir in the kale, bring to a simmer, cover and place in the oven.
4. Bake the beans for 3 hours until the beans are tender and creamy. If the beans have not softened after 2 hours, raise the heat to 300 deg. Taste and adjust salt.
5. While the beans are baking, mix together the remaining olive oil and bread crumbs. Sprinkle the gread crumbs over beans and continue to bake for another 30 min. to 1 hr. until the bread crumbs are lightly browned.

Serves: 6      Total cook time: 4+ hr bean soak + 4 hr. (30 min. initial veg+3hr beans+30 min. bread crumbs)
Source: NYT Recipes for Health 2/1/2011