Ingredients:

• 2 tablespoons olive oil

• 2 shallots, thinly sliced

• 3 cloves black garlic, mashed into a paste

• 1 can (15 oz) white beans (cannellini or Great Northern), drained and rinsed

• 1 bunch kale or Swiss chard, stems removed, chopped

• ¼ cup dried cranberries

• 2 tablespoons vegetable broth or water (as needed)

• Salt and black pepper to taste

• Optional: crushed red pepper flakes, lemon zest, or toasted nuts for garnish

Instructions:

1. Sauté the Shallots:
   Heat olive oil in a large skillet over medium heat. Add sliced shallots and cook for 3–4 minutes until softened and just starting to caramelize.

2. Add Black Garlic:
   Stir in the black garlic paste and cook for 1 more minute, letting it melt into the shallots.

3. Add Greens:
   Add chopped greens to the skillet. Stir to coat in the oil and garlic mixture. Cook for 3–5 minutes, adding a splash of broth or water if the greens need help wilting.

4. Add Beans and Cranberries:
   Stir in the white beans and dried cranberries. Cook for another 3–4 minutes until heated through and well combined. Season with salt, pepper, and optional red pepper flakes.

5. Finish & Serve:
   Remove from heat. Optionally, top with lemon zest or toasted walnuts/pecans for extra texture. Serve warm.