Kale with cannellini beans

1. In a large pot of salted, simmering water, blanche the kale until tender, 7-10 minutes. Drain but reserve some of the cooking water for later use. When cool enough, chop the kale leaves roughly. 2. In a large open pan, sauté the onion in olive oil until translucent, then add garlic, rosemary, and red pepper flakes. Sauté 30 seconds until fragrant, then add chopped tomatoes. Allow the tomatoes to cook until starting to break down, 5-10 minutes. 3. Deglaze the pan with the white wine, cooking until it is slightly reduced and saucy. Add the beans, kale, and if necessary some of the reserved cooking water to keep the mixture loose. Heat through. 4. Serve topped with your cheese of choice and with a hearty piece of crusty bread.