Kale and white bean salad with chickpeas
Lacinato kale, also known as Tuscan, dinosaur, or black kale, has a hearty texture often tenderized with long cooking times. For salads, remove the hard, center vein and thinly slice the leaves. The bumpy surface traps dirt and sand so be sure to wash well. Toss greens with seasoned white beans and serve at room temperature.
|4||tablespoons olive oil|
|1||small red onion, finely chopped|
|2||cloves garlic, thinly sliced|
|Salt and pepper, to taste|
|1½||teaspoons ground cumin|
|1||teaspoon red pepper flakes|
|2||cans (15 ounces each) white beans, drained|
|1||can (15 ounces) chickpeas, drained|
|Grated rind and juice of 2 lemons|
|1||bunch lacinato kale, trimmed of hard ribs and thinly sliced|
1. In a large skillet over medium heat, heat 3 tablespoons of the olive oil. Add the onion, garlic, and salt. Cook, stirring often, for 5 minutes. Add the cumin and red pepper. Cook, stirring, for 1 minute.
2. Transfer to a large bowl. Toss with white beans, chickpeas, and lemon rind and juice. Cool to room temperature.
3. Add kale, the remaining 1 tablespoon olive oil, salt, and pepper. Toss well. Karoline Boehm Goodnick