Step 1

Add olive oil and garlic to a skillet over medium-low heat. Sauté until the garlic has softened and become fragrant, but not brown.

Step 2

Add kale and salt and pepper to taste, and sauté for about a minute, or until the kale just starts to soften.

Step 3

Add water/broth and beans, and mix until combined. Increase the heat to medium.

Step 4

Add Italian seasoning, red pepper flakes, and salt + pepper to taste, and mix to combine.

Step 5

Allow the mixture to come up to a boil, then reduce to a simmer and cook until the liquid has evaporated to your liking – I like my beans and greens rather creamy, so I like more liquid in the final dish. Mash some of the beans near the end of the cooking time if desired.

Step 6

Once the liquid level is to your liking, remove the skillet from the heat and mix in cheese, sun-dried tomatoes, and lemon zest and juice. Serve with additional freshly cracked pepper, a drizzle of olive oil, and additional cheese if desired.

Step 7

Serve as a side, or add rice or quinoa for a more filling meal!