Kale with Cannellini Beans

Ingredients

2 lbs kale, stems and ribs removed, coarsely chopped (can substitute other dark greens)

1 yellow onion, diced

2 T. olive oil

2 garlic cloves, minced

pinch of red pepper flakes

2 t. chopped rosemary

1/2 c. dry white wine

1 can cannellini beans

freshly grated Parmesan cheese

salt

Instructions

• 1. Simmer the kale in salted water until tender, about 15 minutes.  Drain, reserving about 1/2 c. of the cooking water.

  2. Heat oil in large frying pan over medium-high heat. When hot, saute the onion, garlic, pepper flakes and rosemary for about 5 minutes. 

  3. Add the wine and cook until reduced to a syrupy sauce.

  4. Add the beans, kale, and a little of the reserved cooking liquid--enough to keep the mixture loose.

  5. Heat through.  Drizzle with olive oil, sprinkle with grated parmesan cheese and coarse salt.

This dish reheats well.

Servings

    Makes about 3 servings.

This recipe modified from Deborah Madison's Vegetarian Cooking for Everyone cookbook.