he antithesis of al dente, this kale is braised to melting tenderness and mixed with beans to make an earthy, vegan main course, or an all-in-one carbs-and-veg to eat with a piece of grilled fish. Prep time: 10 minutes | Cooking time: 2 hours SERVES Four, or six as a side dish INGREDIENTS For the harissa sauce 1 tsp rose harissa 2 tbsp tomato purée 2 tbsp water 2 tbsp olive oil For the kale 500g whole kale leaves 4 tbsp olive oil, plus extra to serve 4 fat garlic cloves, finely sliced 18 black olives, stones removed 2 tbsp finely sliced preserved lemon rind 2 x 400g tins of white cannellini beans 4 slices sourdough toast, brushed with oil and rubbed with a cut clove of garlic METHOD To make the harissa sauce, simply mix all of the ingredients together.  Strip out and discard the tough kale stems and roughly chop the leaves. Put these in the slow cooker with the oil, two tablespoons of water and a fat pinch of salt. With your hands, knead the leaves with the oil and salt until they begin to soften. Mix in the garlic, olives and preserved lemon rind, and press the mixture down.  Empty in the tins of beans (including the liquid) on top of the kale mixture. Cover and cook on high for two hours.  Taste and add seasoning to the mix. Serve piled on to toast and dribble over a little harissa sauce.