Kale Recipes: Creamy Tuscan Kale & White Bean Stew

Ingredients

• 2 tablespoons olive oil (30 ml)
• 1 medium yellow onion, chopped (about 1 cup / 150g)
• 2 cloves garlic, minced (about 2 teaspoons / 6g)
• 1/2 teaspoon red pepper flakes (2.5 ml) (optional)
• 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped (about 75g)
• 1 teaspoon dried oregano (5ml)
• Salt and freshly ground black pepper to taste
• 1 bunch kale (about 8 ounces / 225g), stems removed and chopped (about 6 packed cups)
• 4 cups vegetable broth (1 litre)
• 1 (15-ounce) can cannellini beans, rinsed and drained (425g)
• 1/4 cup grated Parmesan cheese (30g) (optional)
• 1 tablespoon lemon juice (15 ml)
• Fresh parsley, chopped, for garnish