• 1 cup chicken stock or water
  • 1 bunch kale, cleaned and chopped into bite-sized pieces
  • 1 1/2 cups cooked white beans (Cannelini or Great Northern)
  • 2-3 garlic cloves, peeled and thinly sliced
  • 1 tbsp. olive oil
  • 1/4 tsp. sea salt (or to taste)

Put kale and chicken stock into a saute pan and cook on medium high heat 3-5 minutes or until wilted.  Add cooked white beans, garlic, olive oil and sea salt.  Toss and cook on medium heat an additional 3-5 minutes.