Eat More Kale
500g white beans
one parmesan rind
500g pork or chicken stock
two cloves of garlic
five leaves of chopped kale
Take onions, garlic and pancetta and saute in a heavy bottomed pressure cooker (do not put the lid on).
Once the pancetta has started to crisp, add the stock, beans, salt, parmesan rind and the lemons (cut in half).
Cook the beans for 45m at 12bars, release the pressure by running cold water over the pressure cooker.
Add the chopped kale and let it wilt.