2–4 Tbsp. grated parmesan cheese (or nutritional yeast for vegans!), plus more for topping
1 3-oz. bag sun-dried tomatoes
1/2 lemon, zested and juiced
salt + pepper
Add olive oil and garlic to a skillet over medium-low heat. Sauté until the garlic has softened and become fragrant, but not brown.
Add kale and salt and pepper to taste, and sauté for about a minute, or until the kale just starts to soften.
Add water/broth and beans, and mix until combined. Increase the heat to medium.
Add Italian seasoning, red pepper flakes, and salt + pepper to taste, and mix to combine.
Allow the mixture to come up to a boil, then reduce to a simmer and cook until the liquid has evaporated to your liking – I like my beans and greens rather creamy, so I like more liquid in the final dish. Mash some of the beans near the end of the cooking time if desired.
Once the liquid level is to your liking, remove the skillet from the heat and mix in cheese, sun-dried tomatoes, and lemon zest and juice. Serve with additional freshly cracked pepper, a drizzle of olive oil, and additional cheese if desired.
Serve as a side, or add rice or quinoa for a more filling meal!