Beans & Greens

Ingredients

• 15 ounce .5 can cannellini beans drained and rinsed canned
• 0.3 teaspoon pepper red crushed
• 2  garlic cloves minced
• 1 pound kale trimmed
• 0.3 teaspoon kosher salt 
• 1 cup lower-sodium chicken broth fat-free
• 2 tablespoons olive oil 
• 1 tablespoon red wine vinegar 

Equipment

• frying pan
• dutch oven
• tongs

Directions

1. Heat a large Dutch oven over medium-high heat.
2. Add oil to pan; swirl to coat.
3. Add red pepper and garlic; saut 30 seconds.
4. Add kale, turning with tongs to coat.
5. Add broth; cover and cook 3 minutes.
6. Add salt and beans; cook, uncovered, 5 minutes, stirring occasionally.
7. Remove from heat, and stir in vinegar.
8. Sprinkle with cheese, if desired.