Steps

1. Prepare base.

   • Use a pot that can hold all the ingredients

   • Add white bean to pot. Add water of equal depth. Cover pot and cook under medium-low heat.

   • Remove lemon rind, de-seed, cut into slices. Add to pot.

   • Mince garlic. Add to pot.

   • Add red pepper flake to pot and stir.

   • Add artichoke to pot and stir. Include juice if available. Cover pot and increase heat to medium.

2. Kale.

   • Wash kale. Separate stems and leaves.

   • Cut stems into kale segments. Add to pot.

   • Cut leaves into edible sizes. Set aside.

3. Assemble.

   • Cut chicken thighs into 1-cm or 1/3-inch slices. Rub salt, black pepper, and oregano onto chicken thighs.

   • Add chicken thighs to pot and stir. Turn heat up to medium high. Keep stirring until all chicken thighs pieces are almost cooked.

   • Add kale leaves to pot and stir. Turn heat up to high. Keep stirring; circulate raw leaves toward bottom of the pot.

4. Serve.

   • Call everyone to the dining table.

   • Uncover and serve right away.