3 cloves garlic, chopped
1 bunch kale, rough chopped
1/2 teaspoon salt
1 to 2 cups vegetable broth
1 15 ounce can butter beans, drained and rinsed
1/2 teaspoon crushed red pepper
Add olive oil to a large skillet and heat over medium high heat. Add garlic and cook for 30 seconds. Add kale and salt and cook for about 5 minutes or until kale is wilted. Add vegetable broth and bring to a boil; cover and simmer for about 10 minutes or until kale is wilted.
Stir in butter beans and crushed red pepper and cook until heated through.
Makes a nice side dish or serve with farro, wheat berries or pasta for a delicious meatless main.