Kale with Cannellini Beans

On Monday of this week I once again was at my favorite produce stand and David had just picked fresh baby kale. How was I suppose to refuse that! Plus I also remembered seeing a recipe for kale and beans in my new Vegetarian Cooking for Everyone cook book that I mentioned earlier in the week.

Honey, I had those greens cleaned and this dish ready to eat in less than 30 minutes. I toasted a piece of No Knead Rosemary Bread and topped it with this for the best meal I'd had all day. This really is a must try.

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.