1. Cook beans according to the Primary Beans cooking guide with suggested aromatics, subbing 4 cups of water for chicken stock. Once cooked, set beans aside in their broth.

2. Slice 4 cloves of garlic. Place The Dutchess over medium heat and add olive oil. When it shimmers, add kale and sliced garlic with a pinch of salt and pepper, and cook, stirring frequently, until it softens, about 4-5 minutes.

3. Add beans and their broth and stir well. Simmer on low for 5 more minutes to let the flavors meld and the broth thicken.

4. While beans are simmering, make the garlic toast: Brush one side of each piece of bread with olive oil and place on Little Sheet. Put the pan under the broiler for 2 minutes, so bread is nicely toasted. Rub remaining garlic clove over the bread, pushing firmly to release the juices.

5. Serve with plenty of Parmigiano Reggiano, a squeeze of lemon, and more olive oil.