YIELD 4 to 6 servings
|2 tablespoons||olive oil|
|2 cloves||garlic, smashed and roughly chopped|
|1/4 teaspoon||crushed red pepper|
|1 1/2 pounds||kale, rinsed and cut into 1-inch slices crosswise|
|1||small red onion, sliced|
|3/4 teaspoon||kosher salt|
|2 15‑ounce||cans Cannellini Beans or White Beans|
|Extra-virgin olive oil, for drizzling, optional|
- Heat the olive oil in a large saute pan and, when hot, add the bay leaf, garlic and crushed red pepper. Saute until garlic is fragrant, about 30 seconds. Add the kale, red onion and season with salt and pepper. Squeeze the lemon juice over the kale and stir. Fold in the white beans, cover and cook until the kale is wilted and cooked through, about 20 minutes.
- To serve, transfer to serving dish and drizzle with Extra Virgin Olive Oil if desired.
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