Kale And Cannellini Beans

• 1 bunch kale, stemmed and cut into pieces (about 6 cups)
• 1 tablespoon olive oil
• 1 leek, white part only, finely chopped
• 1/4 teaspoon red pepper flakes (or to taste)
• 1 (15 ounce) can cannellini beans
• 1 teaspoon salt
• additional salt

1. If you are serving over pasta cook according to package but reserve 2 cups of the pasta water.
2. Saute garlic and leeks in olive oil over medium heat. Add red pepper flakes and salt. Be careful not to brown the garlic; it will be bitter if you do.
3. Add kale and the drained and rinsed beans. Add reserved pasta water a bit at a time, just enough to have enough liquid for the kale to wilt and become tender. Be sure to taste the kale and bean mixture. Adjust seasoning as needed.
4. Add drained cooked pasta directly to the bean and kale mixture. Add additional pasta water if the mixture is dry, and add more olive oil if desired.

kale, olive oil, only, red pepper, cannellini beans, salt, additional salt

Taken from www.food.com/recipe/kale-and-cannellini-beans-504683 (may not work)