Sauteed Kale With Cannellini Beans

This can be served on its own as a side dish, or over rice as a main dish. It is vegan, gluten-free, and sugar free.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 4  tablespoons olive oil
• 5  garlic cloves, minced
• 1⁄2 teaspoon  dried red chili
• 8  cups kale, cut into bite sized pieces
• 1  cup vegetable broth
• 1 (15 ounce) can cannellini beans

Directions

1. In a large skillet or wok heat the oil. Add the garlic and chili and sauté for about a minute.
2. Add the kale in large handfuls - add a handful, stir it until it begins to wilt and then add the next handful, and so on.
3. Pour the vegetable broth over all. Stir and simmer until the broth is almost completely boiled away - approximately 10 minutes.
4. Add the beans and gently stir through until heated.
5. Serve immediately.