A Quick Meal for Anytime of Day

I've been making this dish recently since kale has been in season. Someday I'll try this with dried beans but for now I use Goya canned cannelini beans. I eat this for breakfast, lunch or dinner along with some sourdough bread with Earth Balance.

Greens & Beans

1 bunch of kale (de-veined and chopped)

3/4 can Goya cannelini beans (15.5 oz can)

1 C vegetable broth

2 cloves garlic

2 TBL olive oil

crushed red pepper/pepper/salt

Cherry tomatoes (optional)

Saute garlic & crushed red pepper in olive oil over medium heat for a couple minutes. Add kale, beans and vegetable broth (tomatoes if using). Cover saute pan and let the kale wilt down, stirring occassionally. Season with salt and pepper.