¼ C extra virgin olive oil
3 large cloves garlic, peeled and thinly slivered
1 (28 oz.) can peeled and diced tomatoes in juice
Pinch crushed red pepper flakes
1 tsp. fennel seed
1 (15 oz.) can garbanzo beans, drained and rinsed
1 bunch Tuscan kale
1 T unsalted butter
Fresh basil, pecorino Romano for serving
Salt and pepper
Heat oil in a medium saucepan over low heat. Add garlic and sauté, stirring occasionally until very fragrant but not browned. Add tomatoes and their juice, red pepper flakes, fennel seed and salt. Bring up to a simmer and cook about 20 minutes until tomatoes break down and sauce has thickened.
Stir chopped ale into sauce and cook until kale has wilted. Stir in beans and cook an additional minute or two until heated through. Taste for S and P. Spoon into shallow bowls and garnish with fresh basil and grated pecorino Romano.