This Italian-inspired bean dish makes a light vegetarian entrée, or flavorful side dish.  You’ll find it particularly appealing during summer months when tomatoes are in season.  Feel free to add another, if you like.

Serves 4 as a main course or 6 as a side dish

Ingredients:

• 2 tablespoons pine nuts
• 1 pound green beans, stems broken off
• olive oil
• 1 medium onion, cut in quarters and thinly sliced
• 2 large cloves garlic, minced
• 2 large roma tomatoes, diced
• 1 1/2 teaspoon dried oregano
• salt
• 1/2 bunch kale, stems removed, leaves chopped
• 1 can white beans such as Great Northern or cannellini, rinsed
• 1/3 cup chopped kalamata olives

Method:

1. Toast pine nuts in a small dry skillet over medium-low heat until they turn a light golden brown color in many places.  Shake pan frequently to flip the nuts and prevent them from burning.  Remove from skillet to cool.
2. Cut green beans diagonally into 1/2 inch pieces.
3. Heat 2 tablespoons olive oil in a large skillet over medium heat.  Add onion and cook until soft and beginning to brown.  Add garlic, tomatoes, oregano, 1/4 teaspoon salt and green beans.  Stir to combine, cover and cook until beans are nearly tender and still bright green in color.  Stir occasionally during cooking.
4. Stir in kale, white beans and olives.  Cook until kale is barely tender, about 3 to 5 minutes.  Add pine nuts.  Taste for salt and add more to taste, plus another drizzle of olive oil, if you like.