Sauté onion and garlic in 1 tbs. olive oil over low heat.
Add kale and broth, simmer gently for 15 min. until kale is cooked.
Add 2 cans of washed and rinsed beans adjust seasoning with salt and pepper just before serving, drizzle with olive oil and chopped parsley
serve with toasted bread.
Stands along as a vegetarian entrée or serve with you favorite seafood or poultry dish.
Nancy and Tim Bass - Sunburst Tomato