Kale with Cannelini Beans

Kale with Cannellini Beans
2-4 servings
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1 1/2 to 2 pounds kale or mixed greens, stems and ribs removed
Salt and freshly ground black pepper
1 small onion, finely diced
1 1/2 tablespoons olive oil
2 plump garlic cloves, minced
Pinch red pepper flakes
2 teaspoons chopped rosemary
1/2 cup dry white wine
1 1/3 cups cooked cannellini, rinsed well if canned
Freshly grated Parmesan, optional

Simmer the kale, in salted water  until tender, 7 to 10 minutes. Drain, reserving the cooking water, and chop the leaves. In a large skillet, saute the onion in the oil with the garlic, pepper flakes, and rosemary for about 3 minutes. Add the cooking water to keep the mixture loose. Heat through, taste for salt and season with pepper, and serve with a dusting of Parmesan.