| | Directions |
- Prepare kale by stripping out the center stem, which is tough, from the leaves. Rinse and chop coarsely.
- Remove zest (outer yellow rind) from 1/2 of the lemon then juice that half. Cut the remaining half into slices.
- Heat oil in heavy skillet. Saute onion and garlic 4 to 5 minutes. Add chopped kale, 1 cup water, and saslt and pepper. Cover and simmer until kale is tender, about 30 minutes (will vary depending on how mature the kale is).
- Uncover, add beans, lemon juice and zest, and boil until most of liquid has evaporated.
- Serve warm or room temperature with lemon slices and, if desired, a few black olives.
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Container: large skillet
Servings: 2
|  | | Ingredients | | - | | 1/2 pound Tuscan kale |
| - | | 2 tablespoons olive oil |
| - | | 1 onion, coarsely chopped |
| - | | 2 cloves garlic (or more), thinly sliced |
| - | | 1 can cannellini beans, approximately 15 oz. |
| - | | 1/2 teaspoon salt |
| - | | a few grinds of black pepper |
| - | | 1 lemon |
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