Greens 'n' Beans

• 1/2 cup plus 1 teaspoon extra-virgin olive oil
• 1 large bunch kale, leaves stripped off stems
• 1 clove garlic, smashed
• 1/4 cup whole, skinned almonds
• 2 cups loosely packed fresh cilantro leaves and soft stems
• 1/4 teaspoon kosher salt
• Freshly ground black pepper
• 2 tablespoons water
• 1 (15-ounce) can great Northern beans, drained and rinsed

1. Warm 1 teaspoon of olive oil in a large skillet over medium heat until shimmering.
2. Meanwhile, wash the kale but don't dry the leaves too much.
3. Rip the leaves into smaller pieces if you wish, but I like leaving them whole.
4. Add the kale to the skillet - watch out, it will splutter.
5. Toss with tongs and immediately cover and lower the heat.
6. Meanwhile, make the cilantro pesto.
7. In a small food processor, whizz up the garlic, almonds, cilantro, salt, pepper, remaining 1/2 cup olive oil, and water until smooth.
8. Remove the lid and check the kale; the leaves should be tender.
9. Add the beans and cilantro pesto and toss.
10. Taste and adjust seasonings, and then cook another 5 minutes until warmed through.
11. Serve and feel good about all the greens you're eating!

extravirgin olive oil, kale, clove garlic, almonds, cilantro, kosher salt, freshly ground black pepper, water, great northern beans

Taken from www.foodnetwork.com/recipes/aarti-sequeira/greens-n-beans-recipe.html (may not work)