Red Russian Kale with Cannellini Beans

-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.