Tuscan Kale with Canellini Beans Recipe

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This dish can be made with any kind of white beans, but be sure to use Tuscan kale (also called dinosaur, black or lacinato kale, or cavolo nero) since it is milder in flavor and needs less cooking than other varieties. Recipe can be doubled or tripled easily.
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  • 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
Container:large skillet
  • 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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