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Ingredients
  • 6 (½- x 4-inch) lemon peel strips (from 1 lemon)
  • 4 sage sprigs
  • 4 thyme sprigs
  • 1 teaspoon black peppercorns
  • ¼ cup extra-virgin olive oil
  • 1 ¼ pounds boneless pork shoulder, cut into 1 ½-inch chunks (about 3 cups)
  • 2 ½ teaspoons kosher salt, divided, plus more to taste
  • 1 teaspoon black pepper, divided, plus more to taste
  • 1 ½ cups (12 ounces) dry white wine
  • ½ pound dried giant lima beans or  gigante beans, picked over and rinsed
  • 1 medium garlic head, trimmed
  • 3 cups lower-sodium  chicken broth
  • 1 cup heavy cream
  • ¼ teaspoon baking soda
  • 4 cups whole milk
  • 1 (6-ounce) bunch lacinato kale, stemmed and torn (about 7 cups) (optional)
  • Chopped fresh parsley and crushed red pepper, for garnish
  • Crusty bread, for serving
Steps
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