Kale and Cannellini Beans

You might want to double this recipe if you'd like leftovers.

1 tbsp. olive oil
1 shallot, chopped
3 cloves garlic, minced
red pepper flakes to taste
1 bunch kale, chopped
1/2 c. vegetable broth
15 oz. can cannellini beans
salt to taste

Heat olive oil in a pan. Add shallot and garlic and saute until slightly brown (about 5 to 10 minutes). Add red pepper flakes and kale. Saute until slightly wilted. Add vegetable broth and cook until kale is completely wilted. Add salt, then add beans and keep on heat until beans (no need to drain) are heated through.

Kiwi Orange Salad

8 kiwis
3 navel oranges
3 tbsp. agave nectar
3/4 c. water
1/2 tsp. cinnamon
1/2 tsp. cardamom
1/2 tsp. allspice

Peel and slice kiwis and place in a large bowl. Peel and section navel oranges and add to kiwis. Mix remaining ingredients and pour over fruit. Serve.