Cookwith - Braised Kale with Cannellini Beans & Sun-Dried Tomatoes

Ingredients

• 2 large bunches kale (about 12 cups, stems removed, leaves chopped)
• 2 tbsp olive oil
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 1 cup cooked cannellini beans (drained and rinsed)
• 1/2 cup sun-dried tomatoes (not in oil), sliced
• 1/4 cup vegetable broth or water
• 1 lemon (zest and juice)
• 1/4 cup nutritional yeast
• 1/3 cup toasted pumpkin seeds
• Salt and black pepper to taste
• Red pepper flakes (optional)