Kale With Cannellini Beans

• 1 1/2 - 2 lbs kale or 1 1/2-2 lbs mixed greens, with ribs and stems removed
• salt & freshly ground black pepper
• 1 small onion, finely diced
• 1 1/2 tablespoons olive oil
• 2 plump garlic cloves, minced
• 1 pinch red pepper flakes
• 2 teaspoons rosemary, chopped
• 1/2 cup dry white wine
• 1 1/2 cups cooked cannellini beans, rinsed well if canned
• parmesan cheese, freshly grated (optional)

1. Simmer the kale in salted water until tender, 7-10 minutes.
2. Drain, reserving the cooking water, and chop the leaves.
3. In a large skillet, saute the onion in the oil with the garlic, pepper flakes, and rosemary for about 3 minutes. Add the wine and cook until reduced to a syrupy sauce.
4. Add the beans, kale, and enough of the cooking water to keep the mixture loose.
5. Heat through, taste for salt and season with pepper and a dusting of Parmesan cheese.

kale, salt, onion, olive oil, garlic, red pepper, rosemary, white wine, beans, parmesan cheese

Taken from www.food.com/recipe/kale-with-cannellini-beans-460310 (may not work)