White beans with kale

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 bunch Tuscan kale, tough stems removed, leaves thinly sliced ​​(about 8 cups)
• 1 can (425 g) canned cannellini beans, discard liquid
• 2 strips lemon zest, removed with a vegetable peeler
• 1/4 cup coarsely chopped fresh parsley
• 2 tablespoons chopped fresh chives
• Lemon wedges for serving

Preparation:

1. Heat oil in a large skillet over medium-high heat. Add the cabbage and cook, stirring occasionally, until wilted, about 3 minutes. Add the beans with the liquid from the can, lemon zest, 2 tablespoons of salt, and a generous pinch of salt and black pepper. Bring to a simmer and continue cooking, stirring occasionally, until the liquid has evaporated slightly and the cabbage is tender, 10–12 minutes.
2. Transfer the cabbage and beans to a serving bowl. Sprinkle with parsley and green onions and serve with lemon wedges.