Kale with Cannellini Beans

1 1/2 to 2 pounds kale or mixed greens, stems and ribs removed
salt and pepper
1 small onion, diced
1 1/2 Tbls. olive oil
2 garlic cloves, minced
pinch of red pepper flakes
1 1/3 cups canned cannellini or white beans, rinsed well
Freshly grated Parmesan cheese


Simmer the kale in salted water until tender, 7 to 10 minutes. Drain, reserving the cooking water, and chop the leaves. In a large skillet, saute the onion in the oil with the garlic and pepper flakes for about 3 minutes. 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.

~ this recipe is from Vegetarian Cooking for Everyone by Deborah Madison