Creamy Italian White Beans with Kale
 
2 cans white canellini beans (drain off half, but not all of the liquid)
2 TB olive oil
1 medium yellow onion, diced
4-5 cloves garlic, minced or crushed
1-2 stalks celery, diced
2 hearty sprigs fresh rosemary
1/2 bunch kale, any variety (de-stemmed and roughly chopped)
1 cup vegetable or chicken broth
1 bunch fresh basil
3-4 drops organic lemon essential oil, optional. (Alternately, a squeeze of lemon)
Fresh cracked black pepper
Salt to taste

Garnish options: Additional fresh basil, a squeeze of fresh lemon, and pine nuts. Or a dollop of pesto, a sprinkle of parsley, and a few halved cherry tomatoes.

In a large heavy bottomed skillet, heat olive oil.  Saute onions and celery in oil until they begin to be translucent.  Next, add crushed garlic and sauté for 2 more minutes. Add the partially drained beans and the sprigs of rosemary and lower heat to a simmer. Cover skillet with a lid.  After 5-10 min. or so, white beans should be beginning to break up a bit and release their starch. At this point, add the broth and the chopped kale. After a quick stir, cover the pot with a lid to steam/sauté the kale until just tender. This should only take a few minutes. Do not overcook the kale- it can become bitter! Remove lid and add a handful or two of roughly chopped basil, 3-4 drops of lemon oil (or that squeeze of lemon!), and several generous turns of fresh ground pepper. Stir well, serve and Enjoy!
 

Serves 2-3 as a main dish, with a grain/bread accompaniment and a green salad.