Author Notes: I made this dish up to provide something tasty for lunch for the upcoming week. I suspect it will get better with time. I made it with fresh homemade pesto but use whatever you have on hand —reahpeah
cup Kale chopped
Cans of cannellini beans (white kidney beans)
tablespoons Olive oil
Salt and pepper
- Heat up oil in pan at medium high heat. Add onions and kale.
- Once onions start to brown, add in rinsed beans. Cook for 5-10 minutes
- Add pesto to pan. Depending on pesto used, you may need to add a few teaspoons of water to help the pesto to be evenly incorporated. . Take it off the heat. Salt and pepper to taste.