Lunchtime! After taking inventory of the refrigerator's contents, I settled on making use of some leftover cannellini beans and a bunch of beautiful Tuscan kale we picked up from the farmers' market Sunday. Inspired by Heidi Swanson's "Giant Crusty and Creamy White Beans" recipe from her book Super Natural Cooking, but short on time (and not feeling the whole buttery sauteed onions and garlic bit), I first lightly browned the beans in a pan with some olive oil, salt and pepper, and then threw in the kale. The beans had some great texture and a drizzle of olive oil and some freshly grated parmesan were all this quick lunch needed to feel special and yummy. Quick, easy, satisfying.