Smash a clove or two of garlic with some salt. Pour a thin layer of olive oil in a wok. Add the garlic and some chopped rosemary. Cut a bunch of Cavolo Nero into ribbons. Sauté. Add some water and allow it to steam until just tender. Fold in a can of butter beans and a squeeze of lemon. Serve with a dollop of ricotta and a drizzle of olive oil.
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