Kale Salad


  • 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.


  1. Chop all the vegetables (rinse the leeks, kale and cabbage but don’t dry them).
  2. Warm 2 T of the oil in a heavy, wide skillet.
  3. Add the onions and leeks, and cook over medium-low heat until the onion is soft but not browned, about 12 minutes.
  4. Add the kale, cabbage, garlic, parsley and salt.
  5. Cook with the heat on low and the pan covered until the vegetables are soft and the volume greatly reduced, about 30 minutes.
  6. 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.
  7. Serve with, or over, garlic-rubbed toast, drizzled with olive oil.
Kale Salad
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Kale Salad
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