Cannellini Beans with Herbs and Prosciutto

Ingredients

3 tablespoons olive oil
1 tablespoon minced garlic
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
1 14 ½ ounce can diced tomatoes with juices
2 15 ounce cans cannelloni beans, rinsed, drained
2 ounces prosciutto, coarsely chopped
1 bunch kale
Salt and freshly ground black pepper

Heat the oil in a heavy large skillet over medium heat. Add the garlic and saute until fragrant, about 30 seconds. Stir in the sage and thyme. Add the tomatoes. Increase the heat to medium-high and simmer for 2 minutes. Add the beans. Simmer until the tomatoes are tender and the juices evaporate by half, about 5 minutes.
Boil Kale in salted water until tender, 4-5 minutes. Drain and chop into bite sized pieces. Add to bean mixture. Turn off heat and stir in the prosciutto, being careful not to overcook the prosciutto. Season the beans, to taste, with salt and pepper.