Kale, beans and salami recipe

Serves 2 Time: allow 90 minutes 200g borlotti beans soaked overnight in cold water 1 head garlic cut in half 1 dried chilli Sprig rosemary 2 tbsp olive oil 300g kale (cavalo nero, red Russian or curly green) 2 tbsp olive oil 4 cloves garlic sliced very thinly 1 dried chilli chopped 100g Italian salami – finnocchiona or felino cut into small dice or strips Salt and pepper To cook the beans, drain the soaking water and place in a pan with the garlic, chilli and rosemary. Cover with water and simmer until just tender (about 50 – 60 minutes but possibly longer). Drain away any excess water, add olive oil, stir and season well. Set aside. Strip kale leaves away from the central rib (omit this step if you're using red Russian). Wash the leaves and blanch them in boiling salted water for about 3 minutes until tender. Drain and refresh with cold water. Squeeze out any excess water and chop roughly. In a large heavy-based pan, heat the oil and cook the garlic for 2 minutes. Add the dried chilli and salami and stir well. Cook for another 3 minutes to colour before adding kale. Braise for a few minutes stirring to combine with other ingredients. Season and add the beans. • Jane Baxter is head chef of the award-winning Riverford Field Kitchen in Devon