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Sauté 2 cloves of finely chopped garlic in a little olive oil and let it brown
Add a pinch of salt
Add a can of butter beans or cannelini beans with only half of the liquid drained from it
Simmer on high heat until a lot of the liquid evaporates and a thick coating clings to the beans
Add 2-3 handfuls of roughly chopped kale and cook until it wilts
Add a pinch of salt and a good couple of teaspoons of grated Parmesan
Sprinkle with toasted pine nuts if desired and serve