- Coconut oil
- 1/2 sweet onion, finely chopped
- 1 large garlic clove, minced
- Fresh rosemary, chopped
- 1/2 cup dry white wine
- Kale, stems and ribs removed, coarsely chopped
- 1 cup of soaked/cooked or canned cannellini beans
- Parmesan cheese, grated
- Pasta, cooked
In a large skillet, add coconut oil and sauté onion, garlic and rosemary for a few minutes to release the flavors. Add the dry white wine and simmer.
While the above ingredients are simmering, prepare kale by removing the stems and ribs and chopping coarsely. Add the kale to the sautéing mixture and allow it to steam/cook for 7-10 minutes. The sauce should cook down a little to a syrupy texture. Add about 1 cup cooked/soaked or canned cannellini beans and heat through.
Top with a good dose of fresh parmesan cheese. Serve over pasta.
You can buy all natural, additive-free wine here.
In South Central PA, you can find organic veggies here.