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White Bean and Kale Salad
Boe had a 
lot of kale from last winter that needed to be used, as it was making too much shade for other garden tenants, and so this is what I came up with…
p.s. the fresh squeezed orange juice with the balsamic is a wonderful flavor mix and can be used on chicken & fish as a marinade or a reduced sauce.
White Bean and Kale Salad
Large bunch of kale blanched al dente, squeeze excess water out by soft hand, then rough chop
1 lg can of northern white beans drained and rinsed
1 lg red pepper chopped
1/2 red onion chopped
pint of cherry tomatoes sliced in half
sliced green onions
salt and pepper to taste
Dress with balsamic vinegar, fresh squeezed oj, lime and chopped cilantro or balsamic vinegar, orange juice, lemon juice, and chopped italian (flat leaf) parsley.
p.p.s. After pulling out the remaining kale, Boe replaced it with golden and purple beets - Following the crop rotation mantra “Leaf, Root, Flower, Fruit”. More on that in later editions.
Buon Appetito!
Tags:balsamic garden planning garden space kale recipePosted by Brenda on May 12th, 2007 under Garden Maintenance, Cooking Fresh
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