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Sautéed Kale with Sundried Tomatoes, Caramelized Onions, and Cannellini Beans
Marisa Dooley (author)
Serve this nutritious vegetable-bean dish as a stand alone lunch, or top it with a fried egg or poached egg for brunch or dinner.
Ingredients
2 tablespoons
extra virgin olive oil
1 medium
onions
julienned
¼ teaspoons
sea salt
½ cups
olive oil-packed sun-dried tomatoes
thinly sliced
2 cloves
garlic
crushed
1 bunches
lacinato kale
stems removed and finely chopped
1½ cups
cooked
cannellini beans
