2 cloves garlic, minced
1 large bunch kale
1 1/2 Tablespoons olive oil
1 small onion, chopped
Pinch red pepper flakes
2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried rosemary
1/4 cup dry white wine, water or stock
2 cups freshly cooked or 1 can red beans
Salt
Black Pepper

INSTRUCTIONS:

1. Rinse kale well, chop bottom stems in 1/2 inch pieces, stack kale leaves, slice into 3/4 inch ribbons
2. Heat olive oil in large skillet,
3. Cook onion about 5 minutes
4. Add garlic, pepper flakes, rosemary, cook for 30 seconds
5. Add wine and cook until reduced to syrupy sauce
6. Add kale, stirring and turning until kale is wilted - 5-10 minutes
7. Cover and cook/steam (10 minutes) - add water if pan gets dry
8. Salt and pepper to taste

Notes:
- Can top with parmesan
- Original recipe called for canellini (white) beans and more wine - experiment!