Kale and Cannellini

Greens and beans are a great combination, both delicious and very healthy.

When I was growing up, my Grandma Marianna would regularly treat the family to her wonderful kale and cannellini combo sauteed with garlic in olive oil.

This is my version, slightly revised from Grandma's with the addition of some vegetable broth for extra flavor.

It's great as either a side dish or an entree.

RECIPE:

1 bunch of kale (1/2 to 3/4 pound)
2 tablespoons extra virgin olive oil
1 clove garlic, coarsely chopped
1/2 cup vegetable broth
1 can (15.5 ounces) cannellini beans, drained and rinsed
Salt and freshly ground black pepper to taste

Tear the kale leaves into bite-size pieces, discarding the tough center spines.

In a large skillet, heat the olive oil over medium to medium-low heat. Add the garlic, and saute for a minute or two, until softened and fragrant. Do not let the garlic burn.

Add the kale to the skillet and saute until it cooks down slightly.

Add the vegetable broth.

Cover and simmer for 8-12 minutes, until the kale is tender.

Uncover. Add the cannellini. Season with salt and pepper to taste.

Saute, uncovered, for about 5 minutes, until most of the liquid is reduced.

-- 2 entree servings or 4 side-dish servings