Garlicky Kale with White Beans

From "Vegetables Every Day" by Jack Bishop...

1 1/2 lbs Kale
Salt
2 Tbl extra virgin olive oil
4 medim garlic cloves, minced
2 15oz cans cannellini, drained and rinsed
2/3 cup chicken or vegetable stock

1. Bring 4 quarts o water to a boil in a large pot
2. Wash the kale in several changes of cold water, stripping off of the leafy green portion from both sides of the touch central vein. Discard the veins and tear the leafy portions into small pieces. Add the kale and and 1 tsp salt to the boiling water. Cover and cook, stirring occasionally, unntil the kale is tender, about 8 minutes. Drain well.
3. Heat the oil and garlic in a large skillet set over medium heat. When the garlic is golden (this will take about 2 minutes), add the kale and cook, tossing well, until heated through and evenly flavored with the garlic; 1 to 2 minutes.
4. Add the beans and stock and simmer just u ntil the beans are heated through, about 5 minutes. Add pepper to taste. Adjust the seasonings and serve immediately.