A tasty side dish or light supper. Good hot or as a cold salad.
Servings: 4-6Prep Time: 5 minutes Cook Time: 20 minutes
1 bunch Kale, stems and ribs removed
1 1/2 Tablespoon olive oil
1/2 cup finely diced onion
2 minced cloves garlic
2 teaspoons fresh, chopped rosemary
pinch of red pepper flakes
1/2 cup dry white wine or 1/4 cup vinegar, 1/4 cup water and 1 Tablespoon sugar
2 cans drained cannelloni beans
Simmer the kale in salted water until tender (7-10 minutes), drain, chop and set aside.
In large skillet saute the onion, garlic, rosemary, and red pepper flakes in the olive oil about 3 minutes. Add the wine or vinegar combo and simmer until reduced to a syrupy sauce.
Add the cooked kale and cannelloni beans. Add a little water if necessary to keep the mixture loose. Heat through. Season with salt and pepper and serve with a dusting of fresh Parmesan cheese.
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