Black and White Salad

5-6 big leaves of black kale, chopped or torn into small pieces
1 can of white cannellini or navy beans
1-2 cloves finely chopped garlic
3 slices of red onion, diced
1 medium tomato, diced
1-2 tbsp extra virgin olive oil

Heat olive oil in a large skillet and toss in kale and coat. Sautee for a few minutes until it becomes saturated with the oil and softens slightly. Don't overcook this stage, as it will be in the pan for a few more minutes and you don't want it to over wilt.
Drain the beans and run a quick splash of water over them. Do not rinse well, as you want to retain a bit of the liquid from the can. Add beans to the pan and combine with kale. Add garlic to coat the beans and kale. After a few minutes, smash half the beans with the back of a wooden spoon and add a little water for a velvety texture. cook for a few more minutes, adding water as desired for the consistency you like.
Remove from heat and put in a bowl with the diced onions and tomato and stir to combine.

Serve with pita bread and a drizzle of flaxseed oil for extra deliciousness and Omega goodness.

x-posted to vegancooking