Kale Salad
Ingredients:
- 1 c cooked cannellini, navy or gigantes (lima beans)
- 1 large onion, finely diced
- 2 to 4 leeks, white parts only, diced
- 1 bunch kale, leaves stripped from stems and slivered
- 1 small savoy cabbage, quarted, cored and chopped
- 2 plump galric cloves, minces or pounded with a pinch of salt
- 1/2 cup chopped parsley
- 2 T olive oil, plus extra to finish
- Brittany sea salt and freshly ground pepper.
Directions
- Chop all the vegetables (rinse the leeks, kale and cabbage but don’t dry them).
- Warm 2 T of the oil in a heavy, wide skillet.
- Add the onions and leeks, and cook over medium-low heat until the onion is soft but not browned, about 12 minutes.
- Add the kale, cabbage, garlic, parsley and salt.
- Cook with the heat on low and the pan covered until the vegetables are soft and the volume greatly reduced, about 30 minutes.
- Add the beans, along with a cup or two of their cooking liquid. Simmer until the greens are completely tender, and season with salt and pepper.
- Serve with, or over, garlic-rubbed toast, drizzled with olive oil.