Kale with Beans and Onion
Place the butter bean in a large bowl. Cover with water and soak overnight.
Drain the beans and add to a saucepan. Cover with fresh water, and bring to a boil. Cook for 50 minutes, until al dente, but not mushy. Remove from the heat and drain well.
Separate the leaves of the kale, and remove the tough stems. Tear into bite-sized pieces and dry. Blanch for 4-5 minutes in boiling water. Rinse under cold water, then drain well.
Peel, halve, and julienne the onion. Peel the garlic and pass through a press. Sauté the garlic and onion in the butter. Add the kale and the orange zest, and cook briefly. Add the beans, mix to combine, then add the juice. Season to taste with salt, pepper, sugar, and the caraway seed.