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Warm White Bean & Kale Salad
Rachael Ray

Warm White Bean & Kale Salad Recipe

The pancetta is optional, so you can make this meatless if you wish!

Hearty, vibrant, and ready to warm you from the inside out! Bonus points if you sneak in some pancetta...or just skip it if you’re feeling virtuous — no judgement!

Ingredients

  • 3 tbsp. olive oil
  • ⅓ lb. meaty smoked pancetta or bacon, chopped (optional)
  • 1 large onion, chopped
  • 4 cloves garlic, thinly sliced or chopped
  • 2 tbsp. fresh rosemary (a couple of sprigs), leaves stripped and chopped
  • Salt and pepper
  • 1 can (about 15 oz.) cannellini beans, drained
  • 1 bunch dinosaur (Lacinato) kale, center stems cut off and leaves cut into 1/2-inch-thick ribbons
  • Freshly ground nutmeg, to taste
  • 1 lemon, juiced (about 1/4 cup)

Directions

  • Step 1 In a large skillet, heat the oil, three turns of the pan, over medium to medium-high. Add the pancetta, if using, and cook, stirring often, until the fat begins to render and the pancetta is lightly crispy, about 3 minutes.
  • Step 2 Add the onion, garlic, and rosemary; season with salt and pepper. Cook until the onion softens, about 5 minutes. Add the beans and cook, stirring often, until heated through, about 1 minute. Add the kale leaves and nutmeg. Stir until the kale wilts, 2 to 3 minutes. Stir in the lemon juice; season the salad.
Tags:Dinner, Lunch, Rachael Ray Magazine, Salads, undoRS