White Beans and Kale
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 bunch Tuscan kale, tough stems discarded, thinly sliced (about 8 cups)
- One 15-ounce can cannellini beans, undrained
- 2 strips lemon zest, removed with a vegetable peeler
- Kosher salt and freshly ground black pepper
- 1/4 cup roughly chopped fresh parsley
- 2 tablespoons chopped fresh chives
- Lemon wedges, for serving
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