A classic duo of greens and beans revamped with the addition of fiery ‘nduja.
2 garlic cloves , thinly slicedor store-bought low-sodium chicken stock1 tablespoon fresh lemon juice 1/4 cup chopped fresh flat-leaf parsley leavesIn large, straight-sided sauté pan or Dutch oven, heat olive oil over medium heat until shimmering. Add shallots and garlic, season lightly with salt, and cook, stirring frequently, until softened but not brown, 5 to 7 minutes.Add 'nduja and, using a wooden spoon, break it into pieces and stir vigorously to combine with shallots and garlic.
Add chicken stock, season lightly with salt, and bring to a simmer. Cook, stirring occasionally, until thickened to a creamy, stew-like consistency, with some beans just poking out on the surface, about 15 minutes.Add kale, and stir to incorporate and very lightly wilt the greens, about 30 seconds. Remove from heat, stir in lemon juice, and season to taste with salt.
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