Missy Robbins Speedy Kale White Bean Stew

Ingredients

• 1 large bunch Tuscan kale or 2 small ones
• 2 garlic cloves, thinly sliced
• 1 1/2 teaspoons red chile flakes
• 2 cups juice from two 28-ounce cans whole peeled San Marzano tomatoes (save the tomatoes for another use) or tomato passata
• 1 15-ounce can cannellini beans, drained and rinsed
• 1/2 teaspoon kosher salt, or more to taste
• 1/2 cup grated Parmigiano-Reggiano

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