Title: Beans and kale
 Categories: Beans, Low-fat
      Yield: 4 Servings
 
      4 c  Pinto beans, canned; rinsed
           -and drained
      2 tb Lemon juice
           Salt and pepper; to taste
    1/4 ts Crushed red pepper; optional
      2 bn Kale; stems removed
      4    Cloves garlic; minced
           Salt and pepper; to taste
 
  Slightly mash beans until they hold together. Stir in lemon juice,
  salt and freshly ground pepper; crushed pepper if desired (or save to
  top individual servings). Set aside for room temperature serving, or
  heat in top of double boiler. Wash and chop the greens into small
  pieces. In large skillet, heat sauteeing liquid of your choice and
  cook garlic several minutes. Add greens and cook until wilted and
  bright green. Add salt and freshly ground pepper.