1/2 medium sized sweet yellow onion, coarsely chopped
1 jalapeño pepper, deseeded, cut in half lengthwise and cut in 1/2 inch pieces
2-3 garlic cloves, coarsely chopped
1/4 large, red, bell pepper, deseeded and coarsely chopped
3 cups lacinato kale–see directions below
1 cup cannelloni beans
Spices–for this recipe I used World Market Mediterranean Greek
Before measuring the kale, cut out the central stem, discard, and finely chop the remainder of the leaves. Sauté the onion and garlic in enough olive oil to cover the bottom of the pan or skillet until the onion is translucent. Add jalapeño and red bell pepper. Cook until tender but the color is still bright. Sprinkle spices over this mixture and stir–amount of spices to suit your taste. Add kale. Stir and cook until the kale it totally wilted. Add cannoli beans and serve over rice.
Note: Other spices I use include basil, thyme, and fennel essential oils. Be careful when using essential oils to cook. A little goes a long way.