Cannellini Beans with Sautéed Kale

2 T olive oil
1 - large onion, cut lengthwise in half, thinly sliced crosswise
2 - large cloves garlic, minced
1 lb. kale, stems removed and coarsely chopped
3 C cooked cannellini beans or 2 cans cannellini beans, drained and rinsed
1/4 t dried sage
1/4 t dried oregano
1/8 t cayenne
0 - salt and pepper to taste

In a large nonstick skillet, heat the oil over medium heat. Add the onion and garlic and cook, stirring often, until the onion is wilted, about 5 minutes. Increase the heat to medium-high and add the kale in batches, tossing and stirring until wilted and bright green, 2-4 minutes. Reduce the heat to medium-low and add the beans, sage, oregano, cayenne, salt, and pepper. Cook, stirring often, until all is heated through.

From Mediterranean Vegan Kitchen