instructions Add the shallots to the pan with the remaining 2 tablespoons of butter and cook for 1 minute.
ingredients 1/2 Cup Dry white wine Juice and Zest of 1 lemon 4 cups Kale 1 12 oz can white beans, drained and rinsed Remaining parsley
instructions Pour the white wine into the pan and reduce, stirring with a wooden spoon to dislodge the browned bits on the bottom of the pan. Add the kale and toss to combine. Add the beans. Add the lemon zest and juice. Chop the remaining parsley and stir in.
instructions Pour the sauce over the pork chops, and serve immediately