Garlicky kale and white bean stew

Serves 3-4:
Knob ghee
2 medium onions
6 cloves garlic
1 teaspoon smoked paprika
5 bay leaves
Pinch chili flakes
Sea salt
Cracked black pepper
1 tin white beans
2 cups packed shredded kale leaves
2 cups vegetable stock
1 can (400g) tomatoes
Cold-pressed olive oil to garnish

Directions:
1. Heat a knob of oil in a large stockpot. Slice onions and add to the pot with a couple pinches sea salt, chili, bay leaves and paprika. Cook for a few minutes until the onions have softened, then add sliced garlic.
2. Add remaining ingredients, bring to a boil, season to taste, and serve with a drizzle of olive oil (since everything is cooked, you don’t need to heat it long).