Pan-Fried Cannelini Beans & Kale

1/2 bunch washed kale

2 T extra-virgin olive oil

1 can cooked large white beans (great northern beans, cannelini beans)

1 t fine sea salt

1/3 cup walnuts

1 clove garlic, minced

1/8 t nutmeg

1 t fresh lemon juice

1/3 c grated parmesan cheese (optional)

Finely chop the kale, wash it, and shake off as much water as you can. Set aside.

Heat the olive oil over medium-high heat in a wide skillet. Add the beans in a single layer. Stir to coat the beans then let them sit long enough to brown on one side (about 3 or 4 minutes) before turning to brown the other side. The beans should be golden and a bit crunchy on the outside.

Add the kale and salt to the pan and cook for less than a minute, just long enough for the kale to lose a bit of its structure. Stir in the walnnuts and garlic, wait 10 seconds, then stir in the nutmeg. Wait 10 more seconds and stir in the lemon juice. Remove from heat and serve with dusted parmesan cheese.