White Bean and Kale Salad<\/p>\n
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1 cup great northern beans, soaked overnight in 1 quart water<\/p>\n
1\/2 medium sweet onion, cut into thin half-moon slices<\/p>\n
\u00bc cup pure olive oil<\/p>\n
2 T. balsamic vinegar<\/p>\n
6 cups coarsely chopped kale<\/p>\n
2 T. currants<\/p>\n
2 tsp. freshly squeezed lemon juice<\/p>\n
\u00bc tsp. salt<\/p>\n
\u00bc tsp. crushed red chili pepper<\/p>\n
Ground black pepper to taste<\/p>\n
<\/p>\n
Drain beans. Add 6 cups of water and cook over medium heat until tender, approximately 40 to 45 minutes. Saut\u00e9 onion in large pan in 1 T. olive oil until soft, approximately 5 to 7 minutes. Add 1 T. balsamic vinegar and cook for an additional minute, stirring constantly to prevent scorching. Saut\u00e9 kale in large pan over medium-high heat with 1 T. olive oil until tender, about 3 to 4 minutes. Stir while cooking to avoid sticking. Just before removing kale from pan add the remaining 1 T. balsamic vinegar. Set aside in a medium-sized bowl. When beans are tender, remove from heat, drain, and place in refrigerator to cool.\u00a0 Once beans have cooled for 10 minutes, toss them with kale, currants, lemon juice, salt, chili pepper, and saut\u00e9ed onion. Add black pepper and additional salt to taste.<\/p>\n
<\/p>\n
Yield: 4 servings<\/p>\n
345 calories,<\/p>\n
15 g fat<\/p>\n
12 g fiber<\/p>\n","protected":false},"excerpt":{"rendered":"
White Bean and Kale Salad 1 cup great northern beans, soaked overnight in 1 quart water 1\/2 medium sweet onion, cut into thin half-moon slices \u00bc cup pure olive oil 2 T. balsamic vinegar 6 cups coarsely chopped kale 2 T. currants 2 tsp. freshly squeezed lemon juice \u00bc tsp. salt \u00bc tsp. crushed red chili pepper Ground black pepper to taste Drain beans. Add 6 cups of water and cook over medium heat until tender, approximately 40…<\/p>\n