Requiring only a couple of fresh ingredients, and the rest coming from the pantry, this simple white bean salad recipe is perfect when you’re pressed for time.
This dish features lacinato kale, (aka dinosaur kale or Tuscan kale) which came from Project Eats, a network of community-owned food production farms in New York City. Project Eats sells their produce in markets as well as to local restaurants, and provides paid apprenticeships for local youth and adults. They’re a very cool organization and their produce is fantastic!
If lacinato kale is not available, you can use regular curly kale or swiss chard in its place.
An ideal take-for-lunch recipe, it’s great on its own or with a side of cooked grains such as farro or quinoa. The next day, I like to add a dash of lemon juice to this dish, partly because I add lemon juice to everything, and also because I think it freshens up the flavors.
- 1 t olive oil
- 1 15 oz can cannellini beans, rinsed (or 2 cups cooked)
- 2 garlic cloves, sliced
- ½ t dried rosemary, chopped
- 1 bunch lacinto kale, ribs removed, sliced in 3-inch pieces
- ¾ c grape tomatoes, halved
- ¼ t salt
- 2 t white wine vinegar
- ¼ c Kalamata olives, sliced
- freshly ground pepper to taste
- In a large saute pan, heat oil. Add garlic and rosemary and cook 1-2 minutes. Stir in kale and cook 10-12 minutes or until soft. (For an even softer kale, add 2 tablespoons of water to the pan and cover, steaming the kale to desired consistency).
- Stir in tomato and cook another 2 minutes. Stir in beans, vinegar and salt and cook another 2 minutes so that beans are heated through. Remove from heat. Stir in olives and freshly ground pepper to taste. Serve warm or at room temperature.