2) Meanwhile, wash the kale but don't dry the leaves too much. Rip the leaves into smaller pieces if you wish, but I like leaving them whole. Add the kale to the skillet; watch out, it will splutter. Toss with tongs and immediately cover and lower the heat.
3) Meanwhile, make the coriander pesto. In a small food processor, whizz up the garlic, almonds, coriander, salt, pepper, remaining olive oil and water until smooth.
4) Remove the lid and check the kale; the leaves should be tender. Add the beans and coriander pesto and toss. Taste and adjust seasonings, and then cook another 5 minutes until warmed through.
Serve and feel good about all the greens you're eating!