Cookwith - Mediterranean Kale Sauté with Cannellini Beans, Feta & Pine Nuts

Ingredients

• 1 large bunch kale (about 10 oz), stems removed, leaves torn into bite-sized pieces
• 1 (15 oz) can cannellini beans, drained and rinsed
• 2 tbsp extra virgin olive oil, plus more for drizzling
• 1 small red onion, thinly sliced
• 3 cloves garlic, thinly sliced
• 1 large lemon, zested and juiced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup toasted pine nuts
• 1/3 cup crumbled feta cheese
• 1/2 tsp smoked paprika
• 1/2 tsp sea salt, plus more to taste
• 1/4 tsp cracked black pepper
• Pinch of red pepper flakes (optional)