Ingredients

• 1 bunch kale, stems and ribs removed
• Salt and freshly milled pepper
• 1 small onion, finely diced
• 3/4 tablespoons 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.

Adapted from Vegetarian Cooking for Everyone by Deborah Madison.

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