One of the many delicious things that happened in my kitchen over the weekend was a butter beans and kale “salad” adapted from this Bon Appetit recipe. The recipe was technically for a bruschetta but we just ate it as a salad instead. Who needs bread, anyway? 😉
I also added in salted lemon preserve along with the fresh lemon juice for a little extra flavor (and since I have all these amazing lemon preserves, thanks to my mom and her bountiful meyer lemon tree!). Our only other modification was that we used kale salad mix (has carrot slivers in it as well) instead of a bunch of kale, mainly because that’s what I had in the fridge.
Here’s what we did to create this delicious little butter bean”salad:”
- olive oil
- salt and pepper, to taste
- 2 garlic cloves, thinly sliced
- 1/2 teaspoon crushed red pepper flakes
- 2 cans butter beans, rinsed
- 2 handfuls of kale salad mix
- 1/2 cup veggie broth
- 1 tablespoon fresh lemon juice
- 1/2 salted lemon preserve
Heat olive oil in a pan and then add garlic and red pepper flakes. Cook for about 30 seconds or so. Add the beans and stir and mash them up for about 3 minutes (mashing beans is harder than it looks – hello forearm workout!). Add the kale and broth, and cook until kale wilts (took about 3 minutes). Add the lemon juice and lemon preserve, and season with salt and pepper. Serve the beans and greens as a salad.
Stay Sweaty friends,