Bean and Kale Ragu

Heat the olive oil in a large deep skillet over medium-high heat. Add the onions and kale. Cook and stir until the onions become transparent and the kale wilts and reduces in volume 5 to 7 minutes.

Reduce the heat to medium. Stir the tomatoes and green chiles garlic water bay leaves cumin and onion powder into the kale mixture. Simmer the vegetable mixture until the kale is soft about 1 hour. Stir in the cannellini beans and continue simmering until beans are heated through about 10 minutes. Stir in the oregano and basil. Add salt and pepper to taste.