Linguine with Lacinato Kale and Cannellini Beans

How nice that it's January and we can eat simply again.

3/4 pound linguine
salt
olive oil
3 cloves garlic, minced
2 shallots, minced
1/4 teaspoon red pepper flakes
1 (14 ounce) can cannellini beans, drained and rinsed
1 bunch lacinato kale, chopped
2 tablespoons chopped fresh parsley
Parmesan cheese, optional

Boil the linguine in salted water until al dente.

Meanwhile, saute the garlic and shallots over medium-low heat in a tablespoon or so of the olive oil. After about one minute, add the beans and kale. Toss to combine, maybe add a little more olive oil. Continue cooking, stirring often, until the kale wilts a bit and turns bright green. Add the pasta directly to the greens and toss to combine. If dry, add a little pasta water and a bit more olive oil. Garnish with parsley and Parmesan if you like.

Serves 4-6.