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⚠️ Important information for SNAP benefit recipients: What You Need to Know About SNAP and Double Up Food Bucks in New Mexico During the Federal Government Shutdown.
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Garlicky Rubbed Kale and Bean Salad

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Recipe Rating




6

Garlicky Rubbed Kale and Bean Salad

If you don't like kale because of its tough texture or bitter taste, give this recipe a try. When kale is rubbed or rolled in a towel after cleaning, the tough fibers break down and turn kale into a tender green that still retains its body (it doesn't wilt) in a meal-like salad. And raw kale is surprisingly less bitter than kale that has been overly cooked.
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Course Main Course, Salad
Cuisine Vegetarian
Servings 2 people
Calories 265 kcal

Ingredients
  

  • 1 bunch curly kale or 2 bunches dino red Russian, or Siberian kale (about 8 ounces)
  • 1 cup cooked beans of your choice; we used lima beans 1 cup of cooked beans is about half of a 15-ounce can of beans
  • 1/2 cup shredded Parmesan cheese
  • 1 to 2 tablespoons olive oil
  • 3 to 4 cloves garlic finely diced (or to taste)
  • Salt and pepper to taste

Instructions
 

  • Rip or slice the kale leaves from the center stem. Wash the kale leaves and place them on a towel. Roll the towel up and massage the kale well. This method both softens by helping to break down the fiber in the leaves, and dries them.
  • Place the rubbed kale in a bowl and mix in the remaining ingredients.
  • This salad is better the next day, so consider doubling the recipe for lunches.

Nutrition

Calories: 265kcalCarbohydrates: 19gProtein: 16gFat: 15gSaturated Fat: 5gCholesterol: 22mgSodium: 710mgPotassium: 396mgFiber: 5gSugar: 1gVitamin A: 3063IUVitamin C: 36mgCalcium: 348mgIron: 2mg

Notes

(Serves 2 as a main course)
Keyword Fall Recipe, Spring Recipe, Winter Recipe
Tried this recipe?Let us know how it was!

Recipe and photo by Christina Keibler

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