Kale with Bacon and Cannellini Bean Salad.
Over the last couple of months I've been thinking about starting a new series, the idea came to me while thinking about how I had written about many main course recipes but I haven't covered very many salad or side dishes. The conclusion that I came to is that I should do a series that I am going to call the "Salad and Sides Series". My plan is to post a salad or side dish recipe on the second Tuesday of each month in the slot recently vacated by the grilling series.
My first entry in this new series is Kale with Bacon and Cannellini Bean Salad. This is a different salad than most of us are used to in that it is a cooked salad that features kale instead of lettuce or spinach. Kale is a form of cabbage with green or purple leaves in which the central leaves do not form a head. It belongs to the genus Brassica oleracea which contains a wide array of vegetables including broccoli, cauliflower, collard greens, and brussel sprouts. Kale leaves tend to be stiff and contain a thick spine; in order to be made edible the spine has to be removed and the leaves have to be cooked to soften them.
Another component of this salad is Cannellini beans. These beans are related to kidney, great northern, navy and green beans. You should be able to find them in cans in the bean section of your local store, if you can't find them you can substitute kidney or great northern beans.
Beyond the flavor and uniqueness of this salad one thing that I like about it is that it can be served as a salad, it can be served over pasta as a side dish or it can be served in larger portions as a main course.
Let's take a look at this recipe.
Kale with Bacon and Cannellini Bean Salad
Prep time 10 Min. Cook time 32 Min. Serves 4
Ingredients
3 slices uncooked reduced-fat bacon
3 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1 cup onions, diced
1 pound uncooked kale, stemmed, roughly chopped
1 cup canned chicken broth
15 ounces cannellini beans, rinsed and drained
1 teaspoon kosher salt
1 tablespoon balsamic vinegar
1 teaspoon sugar
Instructions
Set a large, heavy pot over medium heat; add bacon and cook to desired crispness. Remove bacon from pot and set aside; leave bacon drippings in pot.
Add garlic and red pepper flakes to bacon drippings; cook, stirring, until garlic becomes fragrant, about 30 seconds. Add onion; cook, stirring, until soft, about 10 minutes. Add kale; cook, stirring occasionally, until it starts to wilt, about 8 to 10 minutes. Add beans; simmer uncovered until liquid is almost evaporated, about 5 to 7 minutes. Stir in salt, vinegar and sugar; sprinkle with crumbled bacon and serve immediately.
This recipe yield about 1-1/4 cups of salad per serving.
Although it's more involved than the normal ready-to-use bagged salad I believe that there are occasions when it is definitely worth the extra effort. Since this salad only requires three pieces of bacon I try to make it in a week that I also plan to make BLT sandwiches. If you try this salad, leave a comment here and let me know how it turned out.
Next week - Provencal Beef Stew or The Better of The Two.
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