Kale with Cannellini Beans

By JAmero4702

Ingredients

• 1 1/2 - 2 lb Kale or mixed greens, stems and ribs removed
• Salt and Pepper
• 1 Small onion, finely diced
• 1 1/2 Tbs Olive Oil
• 2 plump garlic cloves, minced
• Pinch red pepper flakes
• 2 tsp chopped rosemary
• 1/2 cup dry white wine
• 1 1/2 cup cooked cannellini beans, rinsed eel if canned
• Freshly grated parmesan cheese, optional

Preparation

Step 1

Simmer the Kale in a large pot of salted water until tender, about 7 to 10 minutes. Drain, reserving the cooking water, and chop the leaves. In a large skillet, sauté the onion in the oil with the garlic, pepper flakes and rosemary for about 3 minutes. Add the wine and cook until it is reduced to a syrupy sauce. Add the beans, kale and enough cooking water to keep the mixture loose. Heat through, taste for salt and season with pepper, and serve with a dusting of parmesan cheese if desired.