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Kale with Canellini Beans

1 1/2 lbs kale

 Pinch red pepper flakes

 Salt and pepper to taste

 1 small onion, finely diced

 1 1/2 T olive oil

 2 plump garlic cloves, minced

 2 t chopped rosemary

 1/2 cup dry white wine

 1 1/3 cups cooked Canellini, rinsed well (you can buy these canned and pre-cooked at any local grocery store)


 Freshly grated Parmesan


Simmer the kale in salted water until tender, 7-10 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 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, tasting for salt and pepper and dusting with Parmesan cheese.