Tuscan Kale with White Beans and Tomatoes

Tuscan kale has quite a few aliases: dinosaur kale, lacinato kale, even black kale at times.  Compared to the standard variety, it's thinner and heartier, with smooth ridges instead of the curly edges you might be used to.  This makes it a little easier to work with, as you don't get little curly pieces breaking off everywhere, and in recipes where you crisp it up, you don't have to worry about these little edges burning.  Not to worry, just like regular kale, it's still absurdly healthy.

I started with a recipe from Good Life Organics that I tweaked only slightly, adding a drizzle of lemon juice and playing a bit with the ratios.  It's incredibly simple, but the beans make it a filling and healthy side, and the tomatoes and garlic add a natural acidity and depth of flavor that doesn't need much else to bring it all together.  This is the kind of Italian cooking I really love - fresh, bright, and nutritious, and it just happens to have nothing to do with red sauce or cheese.

Tuscan Kale with White Beans and Tomatoes
1 bunch Tuscan Kale, stemmed and sliced into strips
1 can white beans (Cannellini or Great Northern work great), drained and rinsed
3 roma tomatoes, seeded and diced
1/2 small lemon
4 cloves garlic, minced
1 tbsp olive oil

Heat a wide skillet over medium heat.  Once pan is hot, add olive oil and kale, stirring for 1-2 minutes until kale starts to wilt and turns a deeper green.  Add garlic and tomatoes, and cook for an additional 2 minutes until garlic is softened.  Add beans and season to taste with salt and pepper.  Mix thoroughly and cook for an additional 2 minutes.  Remove from heat and serve immediately.