Garlic & Cannellini Bean Saute

Drain and rinse the Cannellini Beans and reserve.
Prep the garlic, rosemary, mushrooms, tomatoes, and kale.
In a saute pan over medium heat, add the olive oil.
Allow the olive oil to come up in temperature.
Add the sliced garlic and saute over a medium heat.
The garlic should slowly turn color. The goal is to break down the garlic to infuse the garlic flavor into the oil.
When the garlic just begins to turn slightly golden in color add the rosemary.
Saute for 30 seconds to 1 minute. Releasing the flavor of the rosemary into the garlic oil.
Add the sliced mushrooms and saute until they begin to soften.
Add the diced tomatoes and saute to breakdown.
Add the Kale and saute for a minute to slightly wilt.
Deglaze the pan with white wine.
Reduce the white wine over a medium high heat.
The wine along with the tomatoes, garlic and rosemary will begin to build a sauce. You can leave the beans saucy or reduce down to minimal liquid in the pan.
Once the wine has reduced, approximately 2 minutes, add the parmesan and season with salt and pepper.
Serve as a side dish or an entree!
Enjoy!