A hearty salad combining two of the quintessential Tuscan fall vegetables: cannellini beans and black kale: simple, hearty, and packed with nutrients.
There are many ways you can enjoy this simple heart, nutritious dish: at room temperature as a salad; on toasted artisanal bread as a delicious bruschetta; or lightly sautéed as a great contorno with dishes like Peposo and Patate alla Ghiotta.
INSTRUCTIONS - Remove from refrigerator at least 30 minutes before eating - enjoy at room temperature. If you prefer heated: cook in a pan over medium high heat with a splash of water & olive oil, stirring continuously, just for a few mins till lightly heated.
STORING INSTRUCTIONS - Refrigerate leftovers up to 3 days.
INGREDIENTS - Cannellini beans, black kale, onion, salt and pepper.