-Stem and chop 1 bunch of red Russian kale into thin slivers.
-Put the kale into a large pan with a little water on the bottom, drizzle with olive oil and cook for 5-7 minutes until tender,
stirring occasionally. Set aside.
-In a large skillet, sauté 1 finely chopped onion in some olive oil.
-Add the following:
2 cloves minced garlic
A pinch of fresh or dried rosemary
Some red pepper flakes
-Cook for about 3 minutes.
-Add ½ cup dry white wine and cook until the mixture is a syrupy sauce, about 5-10 minutes.
-Add 1 can of well rinsed and drained cannellini beans, the kale and a little water.
-Heat through and add a little sea salt and pepper.
-Serve with freshly grated Parmesan cheese.