Dark Leafy Greens with Cannellini Beans

Makes two generous servings, or four very small side servings.

Put oil into a preheated pan. Add the onions and saute for about 2 minutes until they begin to soften. Add garlic and saute until fragrant, about 1 minute. Be careful that they do not begin to burn.

Toss in the kale and let wilt just a little. Add about 1 teaspoon of balsamic vinegar. Stir together. Add the beans and about 4 tablespoons of water. This will help steam the greens quickly, get all the bits off the bottom of your pan, and warm the beans.

Cook for another 3 minutes or so until the greens are softened but still have lots of green color, and the beans are warmed through.

Serve warm.