From the kitchen of Larry Galbraith
Put in a large pot:
1/4 c olive oil
Heat over medium heat.
When hot add:
2 yellow onions, cut in half
1 head garlic, cut in half
1 lemon, cut in half
Place cut sides down.
1 bunch thyme (fresh)
pinch red pepper flakes
Add:
2 c cannellini beans (dry)
6 c cold water
Bring to a boil, then reduce to a simmer.
Simmer for 2 hours or until tender.
Add:
salt & pepper to taste
Remove paper from garlic & onion.
Heat a pan on the stove.
Add:
2 Tbsp olive oil
2 bunches kale or spinach, cut
Cook until almost wilted.
Add a spoonful of beans & broth to greens.
Toast thick slices of bread.
To serve place toasted bread in bowls.
Top with greens & beans.
Sprinkle with pecorino cheese.