Warm White Bean & Kale Salad
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Warm White Bean & Kale Salad

The pancetta is optional, so you can make this meatless if you wish!

Ingredients

  • 3 tbsp. olive oil

  • ⅓ lb. meaty smoked pancetta or bacon, chopped (optional)

  • 1 large onion, chopped

  • 4 cloves garlic, thinly sliced or chopped

  • 2 tbsp. fresh rosemary (a couple of sprigs), leaves stripped and chopped

  • Salt and pepper

  • 1 can (about 15 oz.) cannellini beans, drained

  • 1 bunch dinosaur (Lacinato) kale, center stems cut off and leaves cut into 1/2-inch-thick ribbons

  • Freshly ground nutmeg, to taste

  • 1 lemon, juiced (about 1/4 cup)

Preparation

  • Step 1

    In a large skillet, heat the oil, three turns of the pan, over medium to medium-high. Add the pancetta, if using, and cook, stirring often, until the fat begins to render and the pancetta is lightly crispy, about 3 minutes.

  • Step 2

    Add the onion, garlic, and rosemary; season with salt and pepper. Cook until the onion softens, about 5 minutes. Add the beans and cook, stirring often, until heated through, about 1 minute. Add the kale leaves and nutmeg. Stir until the kale wilts, 2 to 3 minutes. Stir in the lemon juice; season the salad.

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This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...