Sauteed Greens And Butter Beans With Lemon Quinoa

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3 tablespoons extra-virgin olive oil, divided

2 garlic cloves, thinly sliced

1 bunch of Kale, stems removed

1 15-ounce can butter [Gigante] beans, rinsed and drained

1/4 cup Kalamata olives, pitted and halved

Optional: 1/4 teaspoon dried crushed red pepper

1 cup quinoa

1 tablespoon olive oil

2 teaspoons fresh lemon juice

1 teaspoon lemon zest

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