Boil chicken stock.

Simmer Kale in Chicken stock.

In a Dutch oven Sautee garlic in olive oil. Add beans, shredded ham and red pepper and cook on medium into bubbly.

Once Kale and Stock are soft start lading little by little into beans.

Add Kale and Stock depending on how soupy you want it.

Hand shred Lion's Mane Mushrooms into stew.

Simmer until ready.

Garnish with Romano cheese before serving if ya wanna.