Ingredients:
- 3 tablespoons olive oil, divided
- 4 cups thinly sliced Lacinato kale
- 1 (15-ounce) can unsalted cannellini beans, rinsed and drained
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh tarragon
- 1 teaspoon grated lemon rind
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 garlic cloves, minced
