Kale, Garlic & White Beans
2 bunches kale, any type, carefully washed
1-2 cloves garlic, minced
2-3 T olive oil
1, 14 oz. can small white beans, drained and rinsed
Remove the stems from the kale and coarsely chop. Saute garlic in olive oil over medium heat in a large skillet with high sides (I use my dutch oven) and add the kale and salt to taste. Stir well to ensure the garlic doesn't stick to the bottom of the pan.
After the kale has wilted, turn heat down and add a bit of water if necessary. Cover and let steam for 10-20 minutes depending on type of kale. I used Lacinato kale tonight and it takes longer to cook than most other varieties. Add small amounts of water if necessary so kale doesn't stick to pan.
Add the beans, stir, cover, and heat until beans are warm. Serve immediately.
Mashed sweet potatoes and multi-grain bread make excellent side dishes.