Recipes / Kale

Kale & Bean Salad

Cook 1 cup (dry) great northern beans, according to directions on package. Place in refrigerator to cool. Meanwhile, sauté 1/2 sliced sweet onion in 1/4 cup olive oil until soft, 5 to 7 minutes. Add 1 tablespoon balsamic vinegar and cook 1 minute more, stirring. Sauté 6 cups coarsely chopped kale in 1 tablespoon olive oil until tender, about 3 to 4 minutes, stirring constantly. Just before removing kale from pan, add 1 additional tablespoon balsamic vinegar. Set aside in medium-sized bowl. Add beans and sautéed onion to kale and then add 2 tablespoons currants, 2 teaspoons fresh lemon juice, 1/4 teaspoon salt, 1/4 teaspoon crushed red chili pepper, and black pepper to taste, and toss.

Serves 4.

From www.cooks.com.

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