• 1 tablespoon extra-virgin olive oil
• 4 ounces Versatile Veggies® Diced Yellow Onion (approx. half of container)
• 16 ounces WP Rawl Farms® Kale
• 1 cup low sodium vegetable broth
• 1 15 ounce can of garbanzo beans, rinsed and drained
• 1 15 ounce can of navy beans, rinsed and drained
• 1/2 teaspoon red pepper flakes

In a large skillet, heat olive oil over medium heat. Add onions and sauté for 5 minutes or until they turn translucent. Stir in greens and broth. Stir occasionally over medium heat for 5 – 7 minutes. When greens have softened, stir in the beans and pepper flakes and heat until warmed through.