Cavolo nero with white beans

This is what Tuscans do with the kale that stood outside all winter. A tin of beans, a pan, fifteen minutes.

What you need

• A good bunch of cavolo nero leaves, stalks stripped out
• 1 tin of white beans, drained (cannellini or butter beans)
• 2 cloves of garlic, sliced
• 3 tablespoons olive oil
• A pinch of chilli flakes if you like
• Salt

How to make it

1. Roughly chop the leaves and drop them into boiling salted water for four minutes.
2. Meanwhile warm the oil in a wide pan and soften the garlic, don't let it brown.
3. Drain the kale, keep a cup of the water.
4. Add kale, beans and a splash of the cooking water to the pan. Simmer five minutes, squashing some beans to thicken it.
5. Serve on toasted bread with more oil on top. That's dinner.