Black Kale Salad

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Black Kale

Salad

 

1 cup cooked cannellini, navy or gigantes (lima beans)

1 large onion,

finely diced

2 to 4 leeks, white parts only, diced

1 bunch kale, leaves

stripped from stems and slivered

1 small savoy cabbage, quarted, cored and

chopped

2 plump galric cloves, minces or pounded with a pinch of salt

 

1/2 cup chopped parsley

2 tbsps. olive oil, plus extra to finish

sea

salt and freshly ground pepper

 

Chop all the vegetables (rinse the leeks, kale and cabbage but don't dry

them).

Warm 2 tbsps. of the oil in a heavy, wide skillet.

Add the onions

and leeks, and cook over medium-low heat until the onion is soft but not

browned, about 12 minutes.

Add the kale, cabbage, garlic, parsley and salt.

 

Cook with the heat on low and the pan covered until the vegetables are soft

and the volume greatly reduced, about 30 minutes.

Add the beans, along with

a cup or two of their cooking liquid. Simmer until the greens are completely

tender, and season with salt and pepper.

Serve with, or over, garlic-rubbed

toast, drizzled with olive oil.