Soak 1 C. cannellini or other white beans for 4 hours or overnight. Add 1 smashed clove of garlic, 2 T. olive oil, 1 bay leaf and 1/2 t. salt. Bring to a boil and then simmer on very low heat until tender but not mushy.
Dice 2 lbs. of potatoes, then toss with 1 T. olive oil, 1 T. chopped fresh sage leaves, salt and pepper. Arrange in a single layer on a cookie sheet and roast at 425 degrees. When they brown on one side, turn them and roast until tender.
Clean and julienne 1 leek. Roast in an oiled pan until nicely browned and crisp.
Trim and rinse 1 bunch of kale. Chop or tear the leaves into bite-sized pieces. Toss with 2 T. each lemon juice and olive oil and sprinkle with salt.
Make a dressing: Puree 2 minced cloves of garlic with 3 T. red wine vinegar and 1 t. capers. Whisk in 1/2 C. olive oil then season with salt and pepper.
Toss the potatoes and as many beans as you like with the dressing, then with the greens. Top with the roasted leeks.