This recipe takes its cue from Italian-American cooks, who know how to make fresh seasonal ingredients taste wonderful. For a hearty main dish, simply toss with whole wheat pasta.
2 tablespoons olive oil
1/4 teaspoon crushed red pepper
2 garlic cloves, minced
1 (1-pound) bunch kale, trimmed
1 cup fat-free, lower-sodium chicken broth
1/4 teaspoon kosher salt
1 (15-ounce) can cannellini beans, drained and rinsed
1 tablespoon red wine vinegar
Grated fresh pecorino Romano cheese (optional)
How to Make It
Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add red pepper and garlic; sauté 30 seconds.
Add kale, turning with tongs to coat. Add broth; cover and cook 3 minutes. Add salt and beans; cook, uncovered, 5 minutes, stirring occasionally. Remove from heat, and stir in vinegar. Sprinkle with cheese, if desired.