Tuscan Kale with White Beans


1 Tbsp Flying Olive's Koroneiki Extra Virgin Olive Oil or any other single varietal EVOO

3 cloves garlic, minced

1 lb Kale, coarsely chopped with stems removed

1 Tablespoon fresh lemon juice

1 cup cannellini beans, rinsed and drained

1/3 cup pitted kalamata olives, sliced

3 Tablespoons vinaigrette made of 1 ½ Tablespoons Flying Olive Koroneiki EVOO, or any other single varietal EVOO, and 1 ½ Tablespoons Flying Olive's 18 Year raditional Balsamic Vinegar

Ground black pepper to taste

A sprinkling of Parmessan Reggiano cheese if desired


In a large skillet, heat oil over medium heat. Add the garlic and cook for about 2 minutes, taking care not to burn.  Add kale, lemon juice, salt and pepper to taste.  Cook, stirring until kale is tender, about 3-5 minutes.  Transfer kale to a platter.

Add the beans to the skillet, and stir quickly to warm, about 1-2 minutes.  Add to the top of the kale.  Sprinkle olives on top, drizzle vinaigrette. Optionally add Parmesan Reggiano and/or ground black pepper.

Submitted by Barb L.