Garlicky Bean and Kale Salad

Serves:
Serves 6.
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Garlicky bean and kale salad: This bright, colorful, and healthy salad is the perfect side salad for summer. Take it to BBQs and pair it with any grilled dish. Don't skimp on the garlic! | macheesmo.com
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This bright, colorful, and healthy salad is the perfect side salad for summer. Take it to BBQs and pair it with any grilled dish. Don’t skimp on the garlic!

Ingredients

1 cup dried cranberry beans
2 tablespoons olive oil
2 small bunches Lacinato (dinosaur) kale, minced
2-3 cloves garlic, sliced thin
1/4 teaspoon red pepper flakes
1/2 lemon zest and juice
2 ounces pecorino cheese, grated
Salt and pepper

Directions

  1. Cook cranberry beans according to directions. If you have it available, add a small onion and a chopped carrot to the water as the beans simmer to give them some extra flavor. The beans will need to simmer for 35-45 minutes until they are tender.
  2. Drain beans when they are done and rinse them well.
  3. In a large skillet over medium heat, add olive oil. Once oil is hot, add beans and cook for a minute or two.
  4. Add slivered kale to the skillet along with garlic and red pepper flakes. Season with a pinch of salt and pepper now also. Stir to combine and cook for 1-2 minutes until kale just starts to wilt.
  5. Add lemon and zest to the skillet and stir to combine. Cook for another 1-2 minutes until flavors combine and kale is bright green and wilted in spots.
  6. Remove from heat and season with salt and pepper to taste. Top with grated pecorino cheese before serving.

This salad is best served at room temperature. It keeps okay for a day, but after that starts to fade pretty rapidly.