Another lovely recipe from Heidi Swanson’s Super Natural Cooking. This recipe came together very easily and was delicious in a pita bread with the left over eggplant & chermoula the next day.

Ingredients:

• 1/2 lb. dried white beans freshly cooked (your favorite recipe or one of mine)
• 3 T. olive oil
• salt
• 1 onion, chopped
• 4 garlic cloves, chopped
• 1/2 – 1c. kale, thinly sliced in ribbons

1. Drain the beans and set aside.
2. In a large skillet over med-high, warm the olive oil. Add the beans to the pan in a single layer (do this in batches if they are not all in one layer). Stir to coat them olive oil then let them brown on one side, 3-5 minutes. Turn and allow to brown on the second side.
3. Add a bit of salt to taste, then stir in the onion and garlic. Cook about 1-2 minutes.
4. Stir in the kale and cook until it begins to wilt.
5. If desired drizzle with a touch of olive oil prior to serving.