Drain and rinse the beans before putting them into a frying pan with some oil - we use garlic oil for an extra kick of flavour.
Cook for around 5 minutes over a medium heat. Meanwhile, shred the kale into small pieces, and chop the garlic into thin slices.
Add the kale and garlic to the heat, and cut the sundried tomatoes into smaller pieces.
After about two minutes, as the kale is brightening to a bolder green, add the sundried tomatoes and pine nuts.
Once all the kale is bright green and everything is warmed through, leave it for one more minute before taking off the heat.