I was very surprised at how much I loved this recipe for Italian Beans and Greens. My recipe is loosely based one I found in Ina Garten's cookbook, Cooking for Jeffrey. However, beans and greens are a concept found in many cultures and most don't require a true recipe. Using canned beans is a time saver and does not lessen the quality of the dish. That said, I will borrow a term from Ina, use good chicken stock. I had homemade stock in my freezer, that elevated the taste overall.
Most Italian beans and greens use escarole lettuce. I do like escarole, but I had kale available along with the remaining ingredients, with the kale making a fine substitute. I like this kind of recipe where you can sub in what you have in the pantry or fridge. I used cannellini beans, which are white kidney beans, very creamy in texture. Other beans that could be used are navy beans, or great northern white beans. I'm a big fan of Pecorino Romano cheese, using it and Parmesan cheese too.