Lacinato kale, also known as Tuscan, dinosaur, or black kale, has a hearty texture often tenderized with long cooking times. For salads, remove the hard, center vein and thinly slice the leaves. The bumpy surface traps dirt and sand so be sure to wash well. Toss greens with seasoned white beans and serve at room temperature.
1. In a large skillet over medium heat, heat 3 tablespoons of the olive oil. Add the onion, garlic, and salt. Cook, stirring often, for 5 minutes. Add the cumin and red pepper. Cook, stirring, for 1 minute.
2. Transfer to a large bowl. Toss with white beans, chickpeas, and lemon rind and juice. Cool to room temperature.
3. Add kale, the remaining 1 tablespoon olive oil, salt, and pepper. Toss well.
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Serving Size: 1 Serving (70g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 44 | ||
Calories from Fat: 18 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2g | 3 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 34.4mg | 1 % | |
Potassium 173.9mg | 5 % | |
Total Carbohydrate 6.2g | 2 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 5.3g | ||
Protein 1.3g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 44
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