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.