In a small bowl drizzle kale with half of olive oil, and massage with hands until kale is well coated and looks wilted. Set aside. In a medium saucepan over low heat, sauté onion in half of olive oil and 2 tablespoons broth until translucent. Add remaining broth, garlic, lemon juice, Italian seasoning, smoked paprika, black pepper, salt, and then beans. Stir for three to four minutes. Top massaged kale with bean mixture. Add chopped tomato, drizzle with balsamic, mix together, and enjoy.
Recipe courtesy of New York Times best-selling author and registered dietitian, Cynthia Sass.