• 2 teaspoons olive oil
• 4 cups thinly sliced Lacinato kale
• 1 (15-ounce) can unsalted cannellini beans, rinsed and drained
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon grated orange rind
• 1/4 cup dried cranberries
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1.5 ounces crumbled goat cheese

1. Heat a large skillet over medium- high heat. Add 2 teaspoons oil to pan; swirl to coat. Add kale to pan; cook 30 seconds. Add beans to 2. pan; cook 1 minute.
2. Combine 2 tablespoons olive oil, vinegar, and orange rind in a bowl, stirring with a whisk; drizzle over bean mixture. Sprinkle with cranberries, salt, and pepper; toss to combine. Top with crumbled goat cheese.