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1/2 lb kale
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4 large garlic cloves, minced or pressed
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1 Tbsp olive oil
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6 cups cooked cannellini beans, or cranberry beans
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4-5 cups vegetable stock
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2 heaping Tbsp tomato paste
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6 sage leaves, (1/2 tsp dried)
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1 tsp salt, (or to taste)
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Freshly ground black pepper
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1/2 cup finely ground cornmeal, (polenta)
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2 Tbsp Lemon juice
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freshly grated Parmesan cheese
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