Creamy Pumpkin Beans & Greens

Directions

1. Warm 2 tablespoons of olive oil in a large skillet over medium heat. Toss in the kale and season with 1/2 teaspoon of salt. Cook, stirring now and then, until the kale softens, about 5 to 6 minutes. Transfer the cooked kale to a plate and set aside.
2. In the same skillet over medium heat, add the remaining 2 tablespoons of olive oil. Put in the chopped onion and season with 1/2 teaspoon of salt. Cook, stirring often, until the onion softens, roughly 7 minutes. Then add the minced garlic, chopped sage, and crushed red pepper flakes. Cook for about 1 minute more, stirring constantly, until fragrant.
3. Add the pumpkin puree to the skillet and stir to coat the aromatics. Continue cooking and stirring until the pumpkin starts to stick to the bottom of the pan, about 1 to 2 minutes.
4. Pour in the water and stir, scraping up any caramelized bits from the bottom of the skillet. Add the drained butter beans, heavy cream, and the reserved cooked kale. Bring the mixture to a simmer over medium-high heat, stirring occasionally. Let it cook until the liquid reduces to a saucy consistency and the flavors come together, about 4 to 5 minutes. Stir in the grated Parmesan and season with black pepper. Continue cooking, stirring, until the cheese melts, around 2 to 3 minutes. If the sauce seems too thick, add an extra 1 to 2 tablespoons of water. Taste and add more salt if needed.