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Beans and Kale

4 c Pinto beans, canned; rinsed and drained
2 tb Lemon juice
Salt and pepper; to taste
1/4 ts Crushed red pepper; optional
2 bn Kale; stems removed
4 Cloves garlic; minced
Salt and pepper; to taste


Slightly mash beans until they hold together. Stir in lemon juice, salt and freshly ground pepper; crushed pepper if desired (or save to top individual servings). Set aside for room temperature serving, or heat in top of double boiler. Wash and chop the greens into small pieces. In large skillet, heat sauteeing liquid of your choice and cook garlic several minutes. Add greens and cook until wilted and bright green. Add salt and freshly ground pepper.


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