Sauteed Kale with Red Onions and Cannellini Beans

By Mother

FROM CLEAN START:

Ingredients

• 1 red onion peeled and cut into wedges
• 4 garlic cloves minced
• 1 tablespoon chopped fresh rosemary
• 2 tablespoons extra virgin olive oil, plus more for drizzling
• 2 bunches kale, chopped
• 2 tablespoons mirin
• 3 cups cooked cannellini beans rinsed

Preparation

Step 1

In a dutch oven over medium heat, sauté onion garlic and rosemary in olive oil until soft (about 3 minutes). Add kale and mirin and sauté 4-5 minutes until kale is bright green and tender. Add beans and sauté 2 minutes longer to heat through. Remove from heat, drizzle with olive oil and season to taste.