I cut what grows as a single bunch, and it was just perfect for one person. I love how it's at least $1.50 for a bunch of greens in the store (on a good day), but you can get an entire packet of organic seeds for $1.50 and grow 100 bunches of kale. Granted, the latter takes a little time and patience, but it's well worth the reward.
I dug a can of great northern beans out of the pantry and found some feta in the fridge. I located an onion and some garlic and was good to go. Simple, healthy and very satisfying.
Beans and greens
1 bunch kale (or other greens)
1 can white beans
1 tbsp olive oil
2 cloves garlic, minced
1/4 onion, thinly sliced
1/2 c vegetable stock, divided
1/4c crumbled feta
Salt and pepper to taste
1 tbsp flat leaf parsley, minced (optional)
Drain beans and rinse under cool water. Combine beans and 1/4 vegetable stock in a food processor and blitz until you have a very creamy consistency. Set aside. Clean greens in several changes of water. Remove ribs and save for later use or compost. Heat a large lidded pan with the olive oil over medium heat. When oil is shimmering, add onion and saute 2 minutes until soft. Add garlic and saute 1 minute. Add greens with some water still clinging to them and vegetable stock. Put a lid on your pot and leave it be for 3 minutes. Take a peek or a taste. If greens look nearly done or done, shove them to one side and add the beans (keeping them separate) just to warm them up. Put the lid back on for 1 minute. Taste beans to ensure they're hot.
Get a low, wide bowl and spoon beans in, top with greens and sprinkle a little feta o top, as well as the parsley (if you wish). You could serve this with garlic toast or a hunk of crusty bread, or just as it is.