Sautéed Tuscan Kale with Garlicky White Beans

Serves 416 medium kale leaves½ cup extra virgin olive oil6 cloves garlic chopped fine½ medium onion minced2 cups cooked white beanssalt and pepper1 tsp fresh rosemary finely choppedRemove the center rib by pulling each leaf away form the rib. Wash and pat dry. In a straight-sided skillet heat the 4 tbs. olive oil, adding the onions and garlic and cooking until cooked through. Remove the onion mixture to a bowl add more olive oil and leaves, cook, stirring, until they wilt and sizzle in the hot oil, 2 minutes. Reduce the heat. Add the onion garlic mixture back into the kale, cover, and cook the leaves until tender, about 10 minutes. ( You may use this as is for Tuscan crostini with shaved parmesan) or add the beans, rosemary and salt and pepper. Cover, and simmer for 5 minutes. Serve warm with a drizzle of olive oil.