Adapted from – Deborah Madison, Vegetarian Cooking for Everyone
1½ – 2 lb. kale or mixed greens (chard, collard, etc.),
stems & ribs removed
1-1/2 Tbs olive oil
1 small onion, finely diced
pinch red pepper flakes
2 plump garlic cloves, minced
fresh lemon juice
2 tsp chopped fresh rosemary (or 3/4 tsp. dried)
fresh grated Parmesan (optional)
½ c. dry white wine (or chicken broth & about 1-2 T light
vinegar, or lemon juice to equal 1/2 c.)
1-1/3 c. cooked cannellini, rinsed well if canned
(about one 14.5 oz. can of white beans)
1, Plunge greens into a large pot of boiling, salted water. Simmer until tender, 7-10 minutes. Drain,
reserving the cooking water, and coarsely chop the leaves.
2, In a large skillet, sauté the onion in the oil with garlic, pepper flakes, and rosemary for about 3 minutes.
3.Add the wine (or chicken broth and vinegar) and cook until it’s reduced to a syrupy sauce. Add the beans, kale, and enough cooking water to keep mixture loose.
4. Heat through, season with salt and pepper. Squeeze fresh lemon juice over to taste. Serve with a dusting of Parmesan.
