200 grams dried cannellini beans
1 bay leaf
1 large sprig rosemary
2 tablespoons olive oil
1 large onion, chopped
1 large leek, trimmed, halved lengthways and sliced
4 cloves garlic, crushed
½ teaspoon chilli flakes
2 bunches Italian cavolo nero (kale), leaves stripped from stems, chopped
400-gram tin chopped peeled tomatoes
⅔ cup white wine
finely grated zest of 1 lemon
⅓ cup finely chopped parsley, plus leaves to garnish
200 grams burrata
2 tablespoons lemon oil
Pantry note: Burrata is a small purse of stretched mozzarella filled with fresh cream and stringy curd.
Cover the beans with water and leave to soak for 8 hours.
Drain well and bring to a simmer with at least 2 litres of water.
Add the bay and rosemary and simmer for 1¼–1½ hours or until just tender.
Drain, reserving 1 cup of the cooking water. Add the reserved water to the beans to stop them drying out.
Heat the oil in a large, deep frying pan and cook the onion and leek over a medium heat for 8 minutes. Add the garlic and chilli flakes and cook for 2 minutes, then add the kale. Stir well and cook a further 10 minutes.
Add the tomatoes, wine, lemon zest and cook for 5 minutes, then add the drained beans and cook for a further 5 minutes. Stir through the parsley and serve topped with drained,
torn burrata, a drizzle of lemon oil and the parsley leaves.