Heat the olive oil in a large non-stick skillet. Over medium high heat, cook the onions until they are limp, then add the kale a little at a time, stirring until it wilts and turns brightly coloured. Add the sesame oil, salt to taste and plenty of fresh ground black pepper.

Add the beans to the pan with the kale and stir them around to heat thoroughly. You can remove the kale to a warm serving plate and keep warm, stir the beans in the skillet until they are hot and then serve alongside the kale. Either way serve with crusty bread or spooned over hot polenta.