Kale & Cannellini Beans

kale-box-transCourtesy of  Capay Valley Farm Shop

INGREDIENTS
1 bunch kale, stems and ribs removed
Salt and freshly milled pepper
1 small onion, finely diced
3/4 tablespoon olive oil
1 plump garlic clove, minced
Pinch red pepper flakes
1 teaspoon chopped rosemary
1/4 cup dry white wine
2/3 cup cooked cannellini, rinsed well if canned
Freshly grated Parmesan, optional

PREPARATION

  • Simmer the kale in a skillet with salted water until tender, 6-8 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. Serves 2-4.

 

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The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.