KALE WITH CANNELLINI BEANS

KALE WITH CANNELLINI BEANS

From Vegetarian Cooking for Everyone, Deborah Madison

Serves two 

1 bunch kale or mixed greens, stems removed                   1 tsp chopped rosemary

Salt and freshly milled pepper                                           ¼ cup dry white wine )

1 bunch scallions, finely diced or 1/2 c. onion                  ¾ cup cooked cannelloni beans, rinse well if canned

1 tbsp olive oil                                                                               ( we often substitute with navy beans)

2 plump garlic cloves, minced                                            Freshly grated Parmesan, optional

Pinch of red pepper flakes

Simmer kale in salted water until tender, 5 to 7 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’s reduced to a syrupy sauce. Add the beans, 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.