Kale and Tuscan Bean Stir-Fry

It's been a slow ramp-up getting back to cooking at home. But yesterday I made a tasty kale and white bean stir-fry. It was a hybrid between a Farm Fresh recipe and the stuffed kale recipe from How to Cook Every Vegetarian. It was pretty good, and a great way to use up all that Farm Fresh kale!

I decided to chop the kale rather wrap the beans in the leaf halves, because it's hard to keep them rolled! It's also easier to eat with the leaves chopped.

Ingredients
1 bunch kale, de-stemmed, with stems roughly chopped and leaves chopped
1 small white onion, chopped
1 (14 oz.) can cannellini beans (aka white kidney beans), drained and rinsed
1 (14 oz.) can chopped tomatoes, drained and rinsed
1-2 Tbsp olive oil

Preparation
Heat oil in a 10" skillet. Add kale stems and onion, stirring every minute or so. Cook until tender, about 5 min. Add beans and kale leaves, stirring frequently. Add tomatoes and keep stirring until everything is heated.