We are officially swimming through 2013, folks. Whether or not you participate in making resolutions, it means a fresh start and a fresh experience – one that only you have control over! I love that about a new year. It’s a natural jumping off point, a springboard for change.
So, why not take that leap?
Around here, we’re tweaking our diet and lifestyle. More exercise, less sugar, dairy, and wheat. I’m still indulging in things I love: luscious cuts of meat, puckery-sweet gelato, cream-covered freshly made pasta… but I’m making smarter, more thoughtful choices about when and where. That gelato is so much more indulgent and special when I only have it once a month, not once a week!
My goal is to continue with and enhance my focus on clean eating by following Pollan’s rules:
(source) Clean eating – what a novel concept! Eating real food with ingredients you can pronounce, with minimal processing and minimal mileage traveled. Our ancestors certainly wouldn’t think we were anything special for a “clean eating” lifestyle. And why should they? We turned food into the chemical-laden product it is today, so now it’s time to take it back.
This kale salad is the first of many to take clean eating to a whole new level. You can make so many concoctions from whole, natural foods. Let’s experiment, shall we?
White Bean and Kale Salad
Keywords: saute salad side vegetarian vegan gluten-free fall winter
Ingredients (serves 2)
- 2 cloves garlic, minced
- 1 tbsp extra virgin olive oil (or try grapeseed!)
- 1 bunch scallions, thinly sliced
- 1/2 onion, thinly sliced
- 1 can white beans, drained and rinsed (or 1.5-2 cups cooked white beans)
- 1 bunch lacinato kale (also called dinosaur or black kale), thinly sliced
- 1/2 head cabbage, thinly sliced
- 1/2 cup pomegranate seeds
- Salt and pepper, to taste
Heat oil in a large skillet over medium heat. Add garlic and cook, stirring often, until just brown brown and fragrant, about 1-2 minutes. Add scallions and red onion and cook until soft, about 5 minutes. Add beans and stirring often, cook until heated through, 2-3 minutes. Add kale and cabbage and toss with bean mixture. Cook until wilted, season with salt and pepper, and serve topped with pomegranate seeds.
I think it’s the colors in this kale salad that get me. Three shades of green, and a bright red topping. It’s admittedly winter on a plate, but we might as well embrace the chill in the air before we’re begging for it come August.
There’s a lot of recipes for white bean and kale salad out there, but this one just seems to exude a breath of fresh air and a clean palate. No cheese, minimal oil, nary a spice. Just the food for what it is and what it should be. Topped with a sweet juice to counteract those savory greens.
And take my advice: add a little flaky sea salt on top.
As always, thanks for reading into another new year! I appreciate you all more than you know.
What is your favorite thing to do with kale? Which kind of kale do you prefer?