Sautéed Kale and Fresh Shell Beans

Fresh shell beans such as cranberry beans and black-eyed peas have a creamy yet dense texture; they are also easier and quicker to prepare than their dried counterparts, since no soaking is required and they cook in a fraction of the time. For this dish, everything is eventually sautéed in the same pan, although a few preliminary steps are required to make the most of the various components. The beans are simmered in an aromatic liquid until tender and infused with hints of cinnamon and herbs, and the kale is blanched to soften its sturdy leaves. If you want to skip this step, shred the kale finely so it will cook more quickly. Or substitute kale with more tender greens, such as escarole, dandelion, or chard, which can go straight into the sauté pan without being shredded or blanched.