1largecan (24-28oz) white beans, drained and rinsed
1/2cupParmesan cheese, freshly grated
Preheat an outdoor grill or grill pan to medium-high. Pat the chicken dry and drizzle with EVOO; season with salt and pepper. Grill the chicken, turning, for 12 minutes.
Heat 2 Tbsp extra virgin olive oil in a skillet over medium heat. Stir in the garlic, rosemary and thyme for a minute. Add the kale and wilt in the pan; season with salt and pepper. Add the stock and beans and simmer until the greens are tender, about 5 minutes.
Serve the beans and greens in shallow bowls or on rimmed plates; top with 2 pieces of chicken each. Top with shredded Parmesan cheese.