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• 1 medium onion, sliced
  
• 2 tablespoons extra virgin olive oil
  
• 2 to 3 cloves garlic, chopped (or to taste)
  
• 2 to 3 bunches Russian Kale
  
• 1 can cannellini beans, drained
  
• 2 tablespoons balsamic vinegar

Saute onion in olive oil until translucent, about 3 minutes. Add garlic and saute another 30 to 45 seconds. Add washed and coarsely cut-up kale and cook until wilted. Add drained beans and stir until the mixture is heated through. Drizzle with balsamic vinegar. Serves 4 as a side dish.

Thursday, July 04, 2002