1. If possible, soak your beans for six hours or up to overnight. The longer the soak, the quicker your beans will cook!
2. In a large dutch oven or heavy-bottomed pot, add the onion, garlic, rosemary, red pepper flakes, bay leaves, and olive oil. Drain the beans and add them to the pot. Cover with about 3 inches of water.
3. Set the bean pot to boil, then reduce to a simmer. Cover and let simmer for 1-2 hours or until the beans are cooked through. Around halfway through add the salt. Let it simmer another half hour, taste the broth and add more salt as needed.
4. When the beans have about 30 minutes left, begin your kale.
5. Thinly slice the shallots and finely grate the garlic. Tear the kale into small pieces.
6. Whisk together the honey, lemon juice and red wine vinegar in a small bowl. Season with a generous pinch of salt and a lot of cracks of black pepper.
7. Put a sauté pan on medium heat. Add the olive oil and let it heat up. Add in the shallots and cook for 3-4 minutes, or until they have softened. Add in the garlic and cook an additional 1-2 minutes. Add in the kale, give it a stir and pour in the honey and vinegar mixture. Stir to coat.
8. Let the kale wilt a bit, then turn off the heat and cover the pan.
9. Turn your oven broiler on high, remove the lid and move your sauté pan to the oven. Let it broil for 5 minutes or until the kale crisps at the edges and darkens slightly.

To finish the recipe

1. When the beans feel almost cooked through, remove the onion, rosemary sprigs, bay leaves and garlic cloves. Add in the orzo and stir.
2. Bring the water to a soft boil and cook the orzo for another 8 minutes. If needed, add another 2 cups of water to the pot as the orzo cooks and absorbs. You want it to be a glossy, creamy texture.
3. When the orzo is finished cooking, take the dutch oven off the heat and add a squeeze of lemon juice. Season with salt and pepper as desired.
4. Plate with a generous serving of the orzo, then a pile of the crispy kale, and then freshly grated parmesan. Serve warm!