Kale, Beans and Rice

Recipe Ingredients

2 C. dry brown basmati rice, cooked
2 bunches kale, blanched
1 can cannelini beans, drained and rinsed
1/4 C. chopped garlic
1/2 C. sweet onion, finely diced
1 tablespoon olive oil
1 C. vegetable broth
salt, red pepper flakes, and pepper to taste

Directions

Saute onions and garlic until garlic is toasted.  Add beans, kale and vegetable broth.  Saute for 5 minutes, stirring often.  Serve over rice.