Ingredients:

• 1 cup crushed Tostitos^® Restaurant Style Tortilla Chips
• 1 tablespoon Olive oil
• 3 Garlic cloves, minced
• 1/2 teaspoon Red pepper flakes
• 220g Kale, torn and tough ribs removed
• 1/4 cup water
• 2 (425 g) cans No‑salt added cannellini beans, drained and rinsed*
• 1/4 cup Part‑skim ricotta cheese
• 1/3 cup Grated Parmesan cheese

*If you can’t find no‑salt added canned beans, use regular canned beans.
Drain and rinse thoroughly with water.

How to make it:

1.   Preheat oven to 350° F.
2.   In a large (11 or 12‑inch) ovenproof skillet, heat olive oil over medium heat.
3.   Add garlic and red pepper flakes, sauté 1 minute.
4.   Mix in kale and water; sauté 3 – 4 minutes or until kale starts to wilt a bit.
5.   Turn off heat.
6.   Mix in beans, ricotta, half of the Parmesan cheese (1/6 cup) and half of the crushed Tostitos^® Restaurant Style Tortilla Chips.
7.   Turn off heat.
8.   In a small bowl, mix together remaining parmesan cheese and crushed Tostitos^® Restaurant Style Tortilla Chips.
9.   Serve warm.