2 tablespoons olive oil (30 ml)

1 bunch kale, chopped (about 6 cups or 140 g)

3-4 garlic cloves, thinly sliced

1½ cups cooked white beans (340 g)

Salt and pepper, to taste

Optional: red pepper flakes or lemon juice

1. Place a large skillet over medium heat and pour 2 tablespoons olive oil. Allow the oil to warm for 45 seconds until it shimmers slightly.
2. Drop sliced garlic into the heated oil and cook for 1-2 minutes, stirring constantly to prevent burning. Your garlic should turn a soft golden color and release its aromatic fragrance.
3. Add chopped kale directly into the skillet, tossing gently to coat with olive oil and garlic. Sprinkle a tiny splash of water (about 1 tablespoon) to help create steam and prevent sticking.
4. Cook kale for 3-4 minutes, stirring occasionally. The leaves will transform from bright green to a deeper, softer shade as they wilt down.
5. Incorporate 1½ cups white beans into the skillet, gently folding them through the kale. Season with salt and black pepper to your taste preference.
6. Simmer the mixture for an additional 2-3 minutes, ensuring beans are thoroughly heated and kale reaches a tender consistency.
7. Remove from heat and sample the dish. Enhance with a squeeze of lemon juice or sprinkle of red pepper flakes if you desire extra zest.
8. Transfer to a serving dish while warm. This versatile side can accompany breakfast, lunch, or dinner plates.