Spicy Dinosaur Kale & Cannellini Beans

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1 cup dried cannellini beans (2 1/2 cups cooked)

2 bunches dinosaur kale (you can use any kale, chard or mustard greens, too)

2 tsp cold-pressed, virgin coconut oil

1/2 tsp crushed red pepper (optional, or to taste)

4 cloves garlic, minced

4 tbsp apple cider vinegar (feel free to add more if you like)

Fine ground sea salt and fresh black pepper to taste

3 tbsp water

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