Kale with cannellini

Eastside Road, Healdsburg, July 28, 2009--

IT'S A CLASSIC: white beans with onions and strong greens. A little olive oil helps a lot, of course; ditto rosemary. Deborah Madison, in her fine book Vegetarian Cooking for Everyone, adds red pepper flakes to the mix, and a little white wine, and some garlic.
The kale's still going strong in the garden, the rosemary's out of control; so Lindsey only had to step into the pantry to have everything she needed. One-dish meal, garnished with grated Parmesan and drizzled olive oil.

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