1 tablespoon olive oil
1/2 onion, chopped
2 to 3 cloves garlic, finely chopped
1 medium bushel kale , de-stemmed and roughly chopped
1 (15-ounce) can white beans, drained
1 (14-ounce) can chopped tomatoes
1/4 cup water
1/2 teaspoon red wine vinegar
1/4 teaspoon crushed red pepper flake (or more to taste)
1 small sprig fresh rosemary, minced (or 1/2 to 1 teaspoon dried)
Salt, to taste
Pepper, to taste
1. In a large skillet over medium heat, add olive oil, chopped onion, and garlic. Cook until the onion is almost translucent.
2. Add kale and cook until softened, but not fully cooked.
3. Add beans, tomatoes, water, vinegar, red pepper flakes, rosemary, salt, and pepper; cook for 7 minutes, or until almost all liquid has evaporated. Lessen the time if you want extra sauce or not drain the beans.
4. I love this with crusty bread or better yet , served with Fullobeans Grilled Rosemary Garlic Polenta found on this site.
Source of recipe: Just whipped it up.