Kale and White Bean Salad

An Italian-style kale and white bean salad with tomatoes and lemon.

Course Salad, Side Dish

Cuisine American

Keyword Italian kale white bean salad, kale white bean salad, vegan kale white bean salad

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 185kcal

Warm the olive oil, finely chopped onion, and minced garlic on low in a large skillet with 1/2 tsp of salt, 1 tsp of Italian seasoning, and a dash of red pepper flakes. Cook on low for about 10 minutes, until the onions are translucent.
While the onion and garlic are cooking, cut the cherry tomatoes in half. Prepare the kale by washing it, placing it in a large bowl, drizzling it with 1 tablespoon of olive oil and a sprinkle of salt, then use your hands to massage it until it is bright green. Take out any large kale stems.
After 10 minutes of cooking the onion and garlic, add the halved cherry tomatoes and allow them to cook for a few minutes until they start to release some of their juices. Then add drained and rinsed white beans and stir well.
Add the massaged kale, stir well, and then cover with a lid.
Allow the kale to wilt for about 3-5 minutes, then turn off the heat and add the juice of 1 lemon and salt to taste.
Serve either warm or cold.

You can reduce the oil a little if you choose, but it serves as the salad dressing and gives the dish a lot of flavor.