All the recipes for kale with beans called for sautéing veggies in a fat, then adding spice, liquid, and then beans and greens. Most sautéed a few onions, carrots and garlic in olive oil, then added cannellinis, liquid and kale. Others substituted pancetta or sausage fat for olive oil, added some celery or tomatoes to the carrot, or used other beans (navy, great northern, lima, kidney, black) or other greens (spinach, collards, chard, cabbage). The variations are clearly endless, but the overall approach was the same.
And so this is my recipe, based on what I had on hand and in our garden. One chopped carrot, onion and celery stalk sautéed in a little olive and sesame oil until softened. Then 3-4 finely chopped garlic cloves and 1/4 teaspoon of salt for another minute. I then added 3 cups of chicken stock to the mirepoix, bringing it all to a boil before adding 7 cups of washed, de-stemmed and chopped kale. I then simmered for 3 minutes and added a 1/2 can of cannellini that had been puréed with 1 cup stock and then the remaining 1/2 can of cannellini and 1 can of black beans (it was all we had). A little more salt, some pepper, a bit of chopped thyme, rosemary and sage from our garden and the juice of one lemon to add some taste. Served it with some shaved parmesan cheese and olive oil drizzled on top. Would have been better yesterday when it was raining and 58 degrees rather than sunny and 78. But it'll do. It'll definitely do.