Method

1. 1

   Warm the olive oil in a large skillet or Dutch oven over medium heat. Add the garlic and rosemary and cook until fragrant, about 30 seconds; do not let the garlic brown.

   1 minMedium heat
2. 2

   Stir in the crushed tomatoes, vegetable broth, butter beans, salt, and black pepper. Bring to a gentle simmer, then cook uncovered for 12 minutes, stirring occasionally, until the sauce slightly thickens and the beans are hot.

   12 minGentle simmer
3. 3

   Add the kale by handfuls, stirring until wilted and tender, about 3 to 4 minutes.

   4 minMedium-low heat
4. 4

   Remove from the heat and stir in the Parmesan. Taste and adjust the salt and pepper. Serve hot.

   1 minOff heat

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