I’m learning more and more to buy produce that is local and in season; it’s always fresher, healthier and cheaper! Kale seems to be in season around here these days, as I keep running into it every time I go to the store, so this week (after my successful adventure making kale chips) I got some more. Searching for ideas on what to do with it (I had never had or cooked kale before I lived here) I encountered this recipe, which I decided to make with the ingredients I had at home. I hope you enjoy it as much as I did!
4 – 6 big kale leaves
1/3 cup cannellini beans
6 – 8 dried apricots
1 handful whole raw almonds
1 handful shaved parmesan flakes
2 tablespoons wine vinegar
1 tablespoon olive oil
Salt and freshly ground pepper to taste
Wash and dry the kale leaves. With your fingers, tear the tought inner stem and then cut the leaves into bite-size pieces, add to a bowl. If your beans come in a can (I used this brand), rinse them and drain them well, then add the 1/3 cup to the bowl with the kale. Chop the dried apricots into smaller chunks and add to the bowl, along with the almonds and parmesan flakes. In a separate small container with a tight-fitting lid combine the vinegar and oil and shake vigorously to combine and emulsify, then add to the salad along with a pinch of salt and pepper to taste, toss to combine well and coat the kale and serve.