Dark Leafy Greens With Cannellini Beans

• 1/2 whole Onion, Sliced Into Half Moons
• 2 cloves Garlic, Minced
• 1 bunch Kale (or Swiss Chard, Or Dandelion Greens, Whatever You Like Or Can Find) Washed And Chopped Into Bite-size Pieces
• 1 can (15 Oz.) Drained Cannellini Beans Or 1 Cup Cooked Beans
• 1 teaspoon Balsamic Vinegar
• 4 Tablespoons Water
• 1 Tablespoon Olive Oil

1. Makes two generous servings, or four very small side servings.
2. Put oil into a preheated pan. Add the onions and saute for about 2 minutes until they begin to soften. Add garlic and saute until fragrant, about 1 minute. Be careful that they do not begin to burn.
3. Toss in the kale and let wilt just a little. Add about 1 teaspoon of balsamic vinegar. Stir together. Add the beans and about 4 tablespoons of water. This will help steam the greens quickly, get all the bits off the bottom of your pan, and warm the beans.
4. Cook for another 3 minutes or so until the greens are softened but still have lots of green color, and the beans are warmed through.
5. Serve warm.

onion, garlic, chard, beans, balsamic vinegar, water, olive oil

Taken from tastykitchen.com/recipes/sidedishes/dark-leafy-greens-with-cannellini-beans/ (may not work)