Tuscan Kale With White Beans Roasted Garlic Small

Tuscan Kale with White Beans & Roasted Garlic

Hold onto your hats kale lovers, we have the First Lady of Kale, Sharon Hanna, here today to share a recipe from her book, The Book of Kale: The Easy-to-Grow Superfood 80+ Recipes (Harbour Publishing).

Tuscan Kale with White Beans & Roasted Garlic

Tuscan Kale with White Beans & Roasted Garlic

Ingredients

  • 8 cups (2 l) tuscan kale, trimmed and cut in chiffonade
  • 1½ cups (350 ml) cooked cannellini or other white beans, drained
  • 3 whole heads of garlic, roasted, cloves removed and skinned
  • 6–8 beautiful red radishes, quartered
  • 6 small tomatoes, quartered
  • Flat italian parsley leaves, for garnish

Directions

This super-easy composed salad is great for a potluck or weekend lunch. If you want more protein, quartered hard-boiled eggs would fit well on the platter.

Place chiffonade on a platter or in shallow, wide bowl. Scatter beans around artfully, then compose the salad by placing the veggies all over. Garnish with parsley.

Dress with one of the basil vinaigrettes (recipes follow) or another that you like.

Serves Four to SixThe Book of Kale

Sharon Hanna provides more than seventy simple but superb recipes for breakfast, lunch, dinner and snacks in The Book of Kale: The Easy-to-Grow Superfood 80+ Recipes (Harbour Publishing). Wilted Kale with Caramelized Parsnips, Pizzocheri Noodles with Greens and Fontina, Kale and Potato Torta and Kale in Coconut Milk with Salmon Candy will blow kale skeptics out of the kitchen.

About the Author : StephanieAn artistic gardener aiming to feed the body & soul through an urban potager garden & a community veggie plot in Vancouver.View all posts by Stephanie

  1. Linda aka Crafty Gardener
    Linda aka Crafty GardenerApril 8,14

    I’ve just been searching some kale recipes, so this looks like the perfect book.

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