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Warm White Bean & Kale Salad

Warm White Bean & Kale Salad


  • 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)


  • 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.