Vegan Kale White Bean Salad Recipe

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Cassidy and I had just returned from the farmer's market, our bags brimming with fresh produce. Among our haul was a vibrant bunch of kale and a pint of cherry tomatoes that looked too good to pass up. Lauren suggested we whip up a hearty salad, reminiscent of the ones we used to make during our college days. Back then, our budget was tight, but our creativity in the kitchen knew no bounds. We'd often combine whatever greens we had with canned beans and a simple dressing. This kale white bean salad is a nod to those times—simple, nourishing, and bursting with flavor. It's amazing how certain dishes can transport you back to cherished memories.

Ingredients

olive oil
small onion, diced
garlic cloves, minced
salt
Italian seasoning
red pepper flakes (optional)
cherry tomatoes, halved
white beans (cannellini, white kidney, navy, or butter beans), drained and rinsed
fresh kale, washed and destemmed
lemon juice

Instructions

Sauté aromatics

In a large skillet, warm olive oil over low heat.
Add the diced onion, minced garlic, salt, Italian seasoning, and a dash of red pepper flakes.
Cook gently for about 10 minutes until the onions become translucent.

Prepare the kale

While the aromatics are cooking, place the washed and destemmed kale in a large bowl.
Drizzle with a bit of olive oil and a sprinkle of salt.
Massage the kale with your hands until it becomes bright green and tender.
Remove any large stems.

Add tomatoes

Once the onions are translucent, add the halved cherry tomatoes to the skillet.
Cook for a few minutes until they start to release their juices.

Incorporate beans

Stir in the drained and rinsed white beans, ensuring they are well mixed with the other ingredients.

Combine kale

Add the massaged kale to the skillet, stirring to combine.
Cover with a lid and allow the kale to wilt for about 3-5 minutes.

Finish and serve

Turn off the heat and drizzle the mixture with fresh lemon juice.
Adjust salt to taste. Serve warm or chilled, as desired.

This kale white bean salad has become a staple in our kitchen, especially during the warmer months. Its versatility allows it to be served as a main dish or a side, and it pairs wonderfully with crusty bread or grilled vegetables. Lauren often prepares a batch at the beginning of the week, knowing it will keep well in the fridge for several days. It's a testament to how simple ingredients, when combined thoughtfully, can create a dish that's both satisfying and memorable.