Ingredients
  

  • 1 to 2 tablespoons of avocado oil
  • 2 cloves garlic sliced
  • 2 cups packed 1.75 ounces shredded kale
  • 3/4 cup 7.5 ounces cooked small white beans
  • Juice of one freshly squeezed lemon
  • Freshly grated parmesan cheese to taste
  • Salt and freshly ground pepper to taste

Instructions
 

  • Add enough oil to a skillet to coat the bottom of the pan.
  • Heat over medium flame until shimmering.
  • Add the garlic and sauté until golden and fragrant, about 1 minute.
  • Add the kale - it will immediately start to pop and sizzle in the pan, this is okay.
  • Sauté until slightly wilted, about 2 minutes.
  • Remove from heat and stir in the beans.
  • Toss with the lemon, cheese and season with salt and pepper.
  • May be served warm or made a day in advance and served cold or room temperature.

Notes