Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
In a rondeau over low heat, add evoo and garlic. Cook for about 3- 5 minutes until garlic is light golden brown, then add kale and cook for an additional 3-4 minutes. Season with salt.
Add in white beans, reserved liquid and vegetable stock. Allow to simmer for 20 minutes. Add more liquid as needed to allow the kale to braise. Taste and adjust seasoning as needed.
Remove from the heat and cool completely.
Transfer to clean food storage containers. Cover, label, date and store refrigerated.
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