1 c. dry large lima beans, or any bean 1 bunch of kale, any variety, stemmed and chopped1 tsp. olive oil1 small yellow onion, minced2 garlic cloves, minced1/2 c. dry red wine2 c. diced tomatoes in juice1 tsp. dried oregano1/2 tsp. fennel seedsKosher salt and black pepper3 c. vegetable stock1 c. quick cooking polentaMilk, as needed1/4 c. Parmesan cheese, plus extra for garnishCrushed red pepper flakes
Soak beans overnight in the refrigerator, drain and set aside.Bring a pot of water to a boil, add kale and blanch of 2-3 minutes, until slightly wilted, drain and set aside.Add oil to a pot over medium heat.Add onion and garlic, season with salt and pepper, saute' for 5 minutes.Add wine, tomatoes, oregano, fennel and beans, stir well, cover, turn to low and simmer for 20 minutes.Add vegetable stock to a small pot, bring to a boil.Add polenta and whisk continuously, add milk if necessary to thin. Turn heat to low and cook for 5 minutes, add Parmesan cheese, turn heat off and cover.Add kale to bean mixture, stir and heat through.Add polenta to a dish, spoon in bean mixture, top with Parmesan and crushed red pepper flakes, serve.