Photo: Linda Pugliese; Styling: Kaitlyn Du Ross Walker
Pack in the protein with white bean and kale to make a heart-healthy salad. Top it with anchovy olive oil dressing and grated Parmesan.
Serves 4 (serving size: 3/4 cup)
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 2 tablespoons olive oil, lemon juice, crushed red pepper, and anchovy in a small bowl, stirring with a whisk; drizzle over bean mixture. Sprinkle with salt, pepper, and shaved Parmesan cheese.