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Seasonal recipesSeasonal recipes

Kale and white bean salad with chickpeas

(Karoline Boehm Goodnick For the Boston Globe)
April 18, 2012
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Serves 6

Lacinato kale, also known as Tuscan, dinosaur, or black kale, has a hearty texture often tenderized with long cooking times. For salads, remove the hard, center vein and thinly slice the leaves. The bumpy surface traps dirt and sand so be sure to wash well. Toss greens with seasoned white beans and serve at room temperature.

4tablespoons olive oil
1small red onion, finely chopped
2cloves garlic, thinly sliced
Salt and pepper, to taste
teaspoons ground cumin
1teaspoon red pepper flakes
2cans (15 ounces each) white beans, drained
1can (15 ounces) chickpeas, drained
Grated rind and juice of 2 lemons
1bunch lacinato kale, trimmed of hard ribs and thinly sliced

1. In a large skillet over medium heat, heat 3 tablespoons of the olive oil. Add the onion, garlic, and salt. Cook, stirring often, for 5 minutes. Add the cumin and red pepper. Cook, stirring, for 1 minute.

2. Transfer to a large bowl. Toss with white beans, chickpeas, and lemon rind and juice. Cool to room temperature.

3. Add kale, the remaining 1 tablespoon olive oil, salt, and pepper. Toss well. Karoline Boehm Goodnick

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