1 ½ to 2 lbs. kale or mixed greens, stems & ribs removedSalt and freshly milled pepper 1 small onion, finely diced 1 ½ Tbsp. olive oil 2 plump cloves garlic, minced Pinch red pepper flakes 2 tsp. chopped rosemary ½ cup dry white wine 1-1/3 cups cooked beans, well rinsed Freshly grated Parmesan, optional

Bring 1 qt. water to boil in a skillet. Add 1 tsp. salt and the greens. Simmer, uncovered, turning the leaves until all are tender, 7 to 10 mins. Drain, reserving the cooking water, & chop the leaves. In a large skillet, sauté the onion in the oil with the garlic, pepper flakes, & rosemary for about 3 mins. Add the wine & cook until it’s reduced to a syrupy sauce. Add the beans, kale, & enough cooking water to keep the mixture loose. Heat through, taste for salt and season with pepper, and serve with a dusting of Parmesan.

Adapted from Vegetarian Cooking for Everyone, Deborah Madison