Redbor Kale with Red Beans, Cilantro, and Feta Cheese

Local Flavors, Deborah Madison

11/2 cups dried red kidney beans, soaked for 4 hours or overnight                            sea salt

2 bay leaves                                                                                              ½ t thyme leaves

1 white onion, finely chopped                                                                   2 tablespoons olive oil                                                             

1 large bunch of Kale (works with collards, chard or any kale)                   ¾ cup chopped cilantro

3 ounces crumbled feta cheese

1. Drain the beans, cover them with plenty of water, and bring to a boil.  Remove any scum that rises to the surface, then add the herbs, 1 ½ teaspoons salt, and all but ½ cup onion.  Lower the heat and simmer until tender, about 1 ½ hours.
2. Slice the kale leaves from their stems with a knife.  Chop coarsely into 1-2 inch pieces and rinse well.  Bring a few quarts water to a boil; add salt and the kale.  Simmer until tender 5-7 minutes, then pour into a colander to drain.
3. Heat the oil in a wide skillet.  Add the remaining ½ cup onion and ½ cup cilantro.  Cook over medium heat until the onion has softened, about 10 minutes.  Then add the kale and the beans with enough of the cooking liquid so that there’s plenty of sauce.  Simmer together for at least 10 minutes, then serve garnished with crumbled feta and the remaining cilantro.