End (or Begin) the Year on a Healthy Note: Lemon-Herb White Bean and Kale Salad Plus MVK’s *Like* of the Week

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I can’t believe we are at the end of the year! Last New Year’s is still so vivid in my mind, but now we’re saying goodbye to 2015 and hello to 2016! This year brought challenges and opportunities (making a pie for a movie!), crossing Bonnie Slotnick’s cookbook store off my bucket list, and learning more and more about food, nutrition, and cooking. I’m ready to see what the new year will bring.

And no doubt it will bring more healthy cooking and eating. After a few days of out of the ordinary food, I really wanted a healthy salad. And I hit the jackpot with this one: kale, white beans, a flavorful vinaigrette. It was perfect!

This salad would be perfect on its own as a main dish for lunch or dinner, but will work equally well as a side dish at dinner. Easy to assemble, you can serve it warm (which I did) or chilled (like I had for leftovers) and both are equally tasty. If you wanted to add a little grated cheese or a few pieces of chicken, the salad will only get better.

The Lacinato (or dinosaur) kale at the coop was flimsy and had about three stalks in each bunch, so I decided to go with plain curly, and chopped, you’ll never know the difference. And instead of cannellini beans, I opted for the nondescript “small white beans,” that were just right.

New Year’s will of course include my Good Luck Peas for lunch, with hopes that it brings good luck for the coming year. And as we close the year, my fourth as the author of this blog, I will raise my glass to my readers from near and far tomorrow evening and bid you a Happy New Year! May you find light and love in the coming year!

Happy Cooking!

salad
Lemon-Herb White Bean and Kale Salad
This recipe first appeared in the December 2015 issue of Cooking Light magazine. 

3 tablespoons olive oil, divided
4 cups thinly sliced Lacinato kale
1 (15-ounce) can unsalted cannellini beans, rinsed and drained
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh tarragon
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced

1. Heat a large skillet over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add kale to pan; cook 30 seconds. Add beans to pan; cook 1 minute.

2. Combine remaining 7 teaspoons oil and remaining ingredients in a small bowl, stirring with a whisk. Drizzle over kale mixture. Serve warm or chilled.

MVK’s *Like* of the Week: 15 Ways to Shop Smarter

shoppingI am always looking for ways to save money on food for my household, as it is one of the largest bills each month. Thekitchen.com created this list of past articles that is a great start for your new year! You can read the article by clicking here. Happy Savings!

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6 thoughts on “End (or Begin) the Year on a Healthy Note: Lemon-Herb White Bean and Kale Salad Plus MVK’s *Like* of the Week

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