Sautéed Tuscan Kale with Cannelloni Beans

Serves: 4

– 1 bunch tuscan kale

– 1 can cannelloni beans, drained

– 1 shallot, slices

– 2 cloves garlic, minced

– 2 tbsp olive oil

– Pinch red pepper flakes

Bring a pot of salted water to a boil. Blanch kale in boiling water for 30 seconds and plunge into an ice bath to stop the cooking. Do not let the kale sit in the ice bath for too long, just long enough to stop it from cooking. Dry kale thoroughly and tear into bite size pieces. In a sauté pan, heat oil. Add shallots and cook until partially browned. Add garlic and red pepper flakes, cooking for 20-30 seconds more.  Add kale and cook until wilted but not soggy. Just before kale is ready add beans and sauté for 1-2 more minutes. Season with salt and pepper.